Legume and Mushroom Dumplings
Preparation
55 min
Difficulty
Intermediate
Servings
4
Preparation
1. Sauté the mushrooms in a pan with garlic and olive oil, along with the finely chopped carrot.
2. Mash the mixed legumes.
3. In a bowl, combine the bread crumbs with the eggs, add the pureed mushrooms, mashed legumes, and chopped parsley. Mix everything thoroughly.
4. Let the mixture rest in the refrigerator for 30 minutes.
5. Shape the mixture into dumplings.
6. In a pan, heat garlic and olive oil. Brown the dumplings on all sides.
7. Deglaze the pan with white wine, allowing it to evaporate.
8. Add vegetable broth and let the dumplings simmer until they are cooked through and the flavors are well combined.
Serve the legume and mushroom dumplings hot, and you can optionally garnish them with additional fresh parsley. Enjoy your meal!
Ingredients
- 300 gr (approximately 2 1/2 cups) of bread crumbs
- 398 ml (1 can) of mixed legumes
- 2 eggs
- Parsley
- 250 gr (approximately 2 1/4 cups) of mushrooms
- AgliOlio for sautéing
- 1 finely chopped carrot
- 1/2 cup of white wine
- 200 ml (approximately 4/5 cup) of vegetable broth
