Spinach Ricotta Dumplings and Shiitake Mushrooms with Herb Cream

For the Spinach Ricotta Dumplings and Shiitake Mushrooms with Herb Cream, first prepare the dumplings. To do this, cut the toast into cubes. Heat the milk and pour over it.

Clean, wash and chop the spinach leaves. Dice the onion and garlic. Sauté in a tablespoon of butter. Add spinach and let it collapse. Drain well and mix with the ricotta and egg. Season with salt and grated nutmeg. Let rest for 15 minutes.

Cut spring onion in half lengthwise, wash and cut into 5 cm pieces. Clean shiitake mushrooms and cut into quarters. Form 12 dumplings from the dough. Cook in boiling water for 10 minutes.

Fry spring onions and shiitake in a tablespoon of butter for a few minutes. Toss the crème fraîche in the frying pan, add a little salt. Cut chives into rolls and mix in. Sprinkle with chervil leaves.

Arrange the spinach ricotta dumplings and shiitake mushrooms with herb cream and serve.

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