- 400 g oyster mushrooms
- 300 g button mushrooms
- 150 g shiitake (or king oyster mushrooms)
- 1 shallot
- 2 tbsp. oil
- 800 ml vegetable dashi
- 2–3 tbsp. light vinegar (e.g. rice or apple cider vinegar)
- 1–2 tbsp. sugar
- soy sauce
- 1–2 tsp. starch
- 700 g floury potatoes
- 90–100 g potato starch
- 120–150 g bacon
- 1–2 onions
- 150 g white bread (from the day before or slightly stale)
- 40–50 g butter
- salt, pepper
- a little cold water
The different components of the dish
The mushroom ragout is made from several carefully prepared components that together create a special taste experience. We'll show you step by step how to do it:
Ingredients needed for 4 people
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Sweet and sour mushroom ragout
Ingredients
| 400 g | oyster mushrooms |
| 300 g | button mushrooms |
| 150 g | shiitake mushrooms (or king oyster mushrooms) |
| 1 | shallot |
| 1 | tbsp. oil |
| 800 ml | vegetable dashi |
| 2–3 tbsp. | light vinegar |
| 1–2 tbsp. | sugar |
| soy sauce | |
| salt | |
| 1–2 tsp | starch |
| a little | cold water |
Preparation
Step 1 of 5:
Clean the mushrooms and cut them into bite-sized pieces. Finely dice the shallot.
Step 2 of 5:
Heat oil in a pot or deep pan. Sear the mushrooms in batches over high heat until lightly browned. Remove from the pot and set aside.
Step 3 of 5:
Sauté the shallot in the same pot until translucent. Deglaze with vegetable dashi and bring briefly to a boil.
Step 4 of 5:
Season the dashi with soy sauce, vinegar, sugar, and salt to achieve a sweet-and-sour balance. The flavor should be clear but not overly sharp.
Step 5 of 5:
Mix the starch with a little cold water until smooth. Stir it into the gently simmering liquid until it thickens slightly. Add the sautéed mushrooms to the broth and heat briefly.
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Optional: Homemade Vegetable Dashi
The base for this dish is a vegetable dashi. It gives the mushroom ragout a delicate umami note and can either be bought at an Asian market or prepared in advance. We’ll show you step by step how to do it.
These ingredients are needed (for approx. 5 liters):
- 5 l cold water
- 80–100 g kombu (dried seaweed)
- 80–100 g dried shiitake
- 800 g vegetable trimmings (e.g. carrot, celery, leek, onion)
- 1–2 tbsp. soy sauce
Now it's time for crackling dumplings!
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Crackling Dumplings with Bacon-Onion Filling
Ingredients
| FOR THE DUMPLING DOUGH: | |
| 700 g | floury potatoes |
| 90–100 g | potato starch |
| salt | |
| FOR THE FILLING: | |
| 120–150 g | bacon |
| 1–2 | onions |
| 1 tbsp. | oil |
| pepper |
Preparation
Step 1 of 4:
For the potato dough: Cook the potatoes in their skins until soft, drain, and peel while still hot. Press through a potato ricer and let the steam escape briefly. Add the potato starch and 1 tsp salt, then knead into a smooth dough.
Step 2 of 4:
For the filling: Cut the onions into fine strips and slowly fry in oil until golden brown and crispy. Drain on kitchen paper. Finely dice the bacon and slowly render in a Frying Pan until lightly crispy. Fold in the crispy onions and season with pepper.
Step 3 of 4:
Divide the dough into 6–8 portions. Flatten each one, place a little filling in the centre, and shape into dumplings. Make sure the filling is completely enclosed.
Step 4 of 4:
Heat salted water in a pot. Add the dumplings to the hot, not boiling water and let them steep for 12–15 minutes until they rise to the surface. Lift the dumplings out of the water, let them drain briefly, and serve straight away with the mushroom ragout.
Let's continue with the bread crumble!
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Bread Crumble
Ingredients
| 150 g | white bread (day-old or slightly stale) |
| 40–50 g | butter |
| salt |
Preparation
Step 1 of 3:
Cut white bread into small cubes (approx. 0.5–1 cm). Alternatively, tear roughly.
Step 2 of 3:
Preheat oven to 180 °C. Place bread cubes on a baking sheet. Distribute butter in small pieces on top. Roast in the oven for 10–15 minutes until the bread is golden brown and crispy. Turn once during baking.
Step 3 of 3:
Lightly salt and let cool briefly. Sprinkle over the finished crackling dumplings.
The Perfect Finish
Almost there. Now comes the Serving.
Divide the sweet-and-sour mushroom ragout between deep plates and place the crackling dumplings in the centre. Spoon over a little of the aromatic broth so the dumplings stay nice and juicy.
To finish, top everything with crunchy bread crumble. For delicate roasted aromas and the perfect texture.
Fresh chives or parsley add the final fresh accent to your plate.
REZEPTE