Mushroom Dumplings with Zucchini Spinach and Morels

For the Schwammerlknöderl with zucchini spinach and morels, fry the chopped shallots in butter until golden brown, add chopped mushrooms and toss briefly.

Transfer to a spacious bowl and mix well with beaten eggs, milk, cheese, salt, pepper, nutmeg and parsley.

Then mix in the bread cubes.

Let the mixture rest for 15 minutes (add more bread cubes if needed).

The mass should not be too firm.

Now pour the mixture into a loaf pan lined with cling film, press down well and seal with cling film.

Pour about 2 cm of water into a deep baking tray and insert the mold.

Cook in oven at 120° C (convection oven) for about 2 hours.

Refrigerate overnight. Then cut into sticks about 6 cm long and 2 cm thick and – lightly floured – fry in vegetable oil on all sides and keep warm.

Sauté the zucchini and spinach leaves with a little butter, salt and pepper.

Place the fried dumpling sticks on hot plates, top with spinach and zucchini.

Glaze the morels in butter, reduce with brandy, season and assemble with cold butter. Put on the morels and garnish with the juice.

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