Mountain cheese dumplings with leek and mushroom ragout

Ingredients for 4 people
Mountain cheese dumplings:
300 g of dry wheat bread cubes
3 eggs
250 ml milk
300 g grated mountain cheese
1 onion
50 g butter
2 tbsp. flour
Parsley, thyme
1/2 tsp. ground caraway
Salt, pepper, nutmeg

Leek and mushroom ragout:
1 large leek
250 g of seasonal mushrooms
Butter, salt, nutmeg, caraway

Parsley foam:
50 g butter
100 ml milk
Parsley, salt, pepper

Preparation
Dumplings:
Mix dry wheat bread cubes, mountain cheese, flour, herbs, spices and eggs.
Chop onions finely and sauté until glassy, add to the bread mix.
Mix in lukewarm milk and allow to rest for 1 h.
Shape dumplings and simmer gently for approx. 20 minutes.

Mushroom ragout:
Cut the leek in half, wash it and slice thinly,
Cut the mushrooms in half or quarter depending on their size,
Sear the mushrooms in butter, add the leek and season.
Caraway makes the mushrooms easier to digest.

Parsley foam:
Brown butter slightly in a pot.
Pour in milk, add parsley, season and mix well.

Recipe: Hotel Gasthof Krone Hittisau