Fresh porcini with serviette dumplings

Ingredients: (for 4 portions)
400 g fresh porcini, 1 tablespoon butter, 3 shallots,
400g cream, a bit of broth or water, salt. 250g "bread cubes" from a bakery, 2 shallots,
300 mls milk, 70g butter, 4 eggs, salt, nutmeg, salt,
and fresh herbs from the garden.


  • Sweat the finely chopped shallots in a little butter, stir in the milk, and warm until about 50 deg C. Mix the bread cubes with the warm onion milk, the whole eggs, the melted butter, add a bit of salt and nutmeg. Then add the chopped fresh herbs and leave to stand for 15 minutes.
  • Using clingfilm, roll out to around 5cm thickness, prick with a fork and roll up tightly like a sweet. Poach for 25 minutes in water which is simmering slightly, then remove out and portion.
  • Clean fresh porcini with a knife and a dry towel (do not wash); do not chop too finely and sweat in butter with a few shallots. Stir in some veal stock or water and some fresh cream, simmer briefly and season with salt to taste.

My tip – when sweating the porcini it is particularly important that you get a nutty flavour.
Have fun cooking and bon appetit!
Yours, Paul Edlinger

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