Potato Dumplings With Mushroom Sauce
|Dried wild italian mushrooms||1 Ounce, thinly sliced|
|Warm water||1 Cup (16 tbs) (If Using Dried Mushrooms)|
|Olive oil||2 Tablespoon (If Using Fresh Mushrooms)|
|Olive oil||3 Tablespoon|
|Onion||1 Large, finely chopped|
|Canned crushed italian style tomatoes||28 Ounce (1 Can)|
|Ground black pepper||To Taste|
|Chopped parsley||2 Tablespoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Vegetable oil||1 Tablespoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Mix and shape Basic Potato Dumplings.
If using dried mushrooms, soak in warm water 20 minutes.
Drain mushrooms, reserving liquid.
Strain mushroom liquid.
Rinse mushrooms under cold running water.
Squeeze to remove as much moisture as possible.
If using fresh mushrooms, saute in 2 tablespoons olive oil until golden; set aside.
Heat 3 tablespoons olive oil in a medium saucepan.
Saute over medium heat until pale yellow.
Add soaked and drained dried mushrooms, if using.
Saute 2 to 3 minutes.
Press tomatoes through a food mill or sieve to remove seeds.
Stir tomato pulp into saucepan.
Add reserved mushroom liquid.
Simmer uncovered 30 to 35 minutes or until sauce reduces to a medium-thick consistency.
If using sau-teed fresh mushrooms, add to sauce during last 5 minutes of cooking.
Season with salt and pepper.
Stir in parsley and garlic.
Keep sauce on very low heat while dumplings cook.
Fill a large saucepan two-thirds full with salted water.
Bring water to a boil.
Add 1 tablespoon vegetable oil and dumplings.
When dumplings come to surface of water, cook 10 to 12 seconds.
Remove dumplings with a slotted spoon or strainer, draining against side of saucepan.
Place in a warm serving dish.
Spoon half the sauce over dumplings and mix gently.
Sprinkle with 1/3 cup Parmesan cheese and mix gently.