Vegetable Dumplings on Mushroom Ragout

Have fun preparing this mushroom dish!

Preparation (about 45 min):

Rinse cooled chanterelles, drain and dry on kitchen paper. Rub mushrooms and champignons with kitchen paper, cut into slices.

Dice peppers, peeled carrots and cleaned zucchini.

Cut small roses from the cauliflower and broccoli. Put all the vegetables (except the mushrooms) in a large enough bowl with garlic and bread cubes. Add the eggs, mix well, fold in the parsley and season with nutmeg, salt and pepper.

Spread the mixture on a baking tray with parchment paper, grease the inside of the tartlet molds, pour in the mixture and bake in a heated oven at 175 degrees for about 20 minutes.

Fry the spring onions cut into rolls in hot olive oil, add the mushrooms, fry briefly, season with salt and pepper and pour on the whipped cream. Add vegetable soup and parsley, add a little thyme, simmer gently.

Arrange the mushroom ragout as a bed on a flat plate. Remove the tartlets from the mold, cut them in half lengthwise, place them on the ragout and garnish with thyme.

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