Farmer Maggot's Mushroom Stew скачать в хорошем качестве

Farmer Maggot's Mushroom Stew

#lotr #lordoftherings #hobbit #theshire #hobbiton Farmer Maggot’s Mushroom Stew Ingredients: For the bread dumplings (knedliky): 550 g stale white bread, cut into cubes 360 ml milk 1 tbsp butter 2 large onions, finely diced 3 tbsp fresh parsley, finely chopped 7 eggs Salt For the mushroom stew: Olive oil 1 onion, finely diced 115 g ham, diced 7 cups (~560 g) mushrooms, finely chopped 360 ml mushroom stock or broth 80 ml white wine 60 ml heavy cream 300 g sour cream Salt Pepper 2 tbsp fresh parsley, finely chopped Making the bread dumplings: Transfer the cubed bread to a bowl. In a small saucepan, heat the milk and pour it over the bread. Melt the butter in a frying pan over medium heat. Add the onion and parsley and sauté for 2–3 minutes. Transfer this mixture to the bread. Crack the eggs into the bowl with the bread, add salt, and mix very well. Let the bread soak at room temperature for 20 minutes. Important step for better texture: Blend the entire bread mixture with a blender until smooth and homogeneous. This will make the dumplings more tender and uniform in texture (the traditional version can be more rustic, with visible bread pieces). Bring a large pot of salted water to a boil, then reduce the heat so the water gently simmers. Lightly wet your hands with cold water, form the dumplings, and carefully drop them into the water. Cook for 20 minutes. When the dumplings are ready, remove them with a slotted spoon and let the excess water drain. Serve hot with the mushroom stew. (The next day, any leftover dumplings—if they have dried out—can be cut into finger-wide slices and pan-fried on both sides in butter.) Making the mushroom stew Heat a little olive oil in a large pot. Add the diced onion and ham and sauté over high heat for 2–3 minutes, stirring constantly, until golden. Add the chopped mushrooms. Cook uncovered until almost all the liquid released by the mushrooms has evaporated—about 10 minutes. Pour in the mushroom stock and reduce the heat to low. Add the white wine, cream, and sour cream. Stir well. Simmer over low heat until the sauce reaches your desired thickness. At the very end, season with salt and pepper to taste and stir in the parsley.