Focaccia Dumplings in Oyster Mushroom Sauce
Instructions:
- Focaccia Dumplings
- 1 lb. focaccia bread, day old, cubed
- 1/2 cup olive oil
- 2 cloves garlic, sliced
- 2 cups spinach, washed
- 1 1/2 cups vegetable or chicken stock
- 3 eggs, beaten
- 1 cup sun-dried tomatoes, chopped
- 3/4 cup Parmesan cheese
- 1 cup basil, sliced
- 1 cup parsley, sliced
- 1 cup bread crumbs
- 4 oz. smoked mozzarella cheese, cubed
- 1 cup ricotta cheese
- salt and pepper to taste
- smoked paprika
- Oyster Mushroom Sauce
- 1/4 cup olive oil
- 3 cups oyster mushrooms, sliced
- 1 small white onion, diced
- 1 cup white wine
- 1 1/2 cups whipping cream
- salt and pepper to taste
- 1/4 cup chives, sliced
- Focaccia Dumplings
- In a large bowl, place the focaccia cubes and set aside. In a large frying pan over medium heat, heat the olive oil and lightly brown the garlic slices then wilt the spinach leaves.
- Remove garlic and spinach from the pan. Set the pan aside, keeping the fl avored oil; we will get back to it.
- Add the garlic and spinach to the focaccia cubes and toss together.
- In a medium pan over medium heat, warm the stock, then stir into the focaccia cubes. Mix well. While still warm, add the beaten eggs and quickly stir to combine well.
- Add the tomatoes, Parmesan cheese, half the basil, and half the parsley. Form into golf ball–size dumplings. If mixture is too wet, add in some bread crumbs. With you fi nger, press a hole into the center of each dumpling and fi ll with a mozzarella cube, then press dumpling together to close the indent. Place fi lled dumplings on a tray and refrigerate for about 45 minutes.
- Bring a large pot of salted water to a boil, carefully drop in the dumplings, cover, and simmer for 20 minutes, or until the dumplings fl oat to the surface. Using a slotted spoon, remove dumplings.
- In the frying pan you set aside, on medium heat, slightly crisp up the dumplings.
- Before plating, roll the dumplings in the rest of the chopped basil and parsley.
- In a small bowl, combine the ricotta cheese, salt, and pepper then spoon onto dumplings as a topping. Dust with smoked paprika for presentation.
- Oyster Mushroom Sauce
- In a small pan, add the olive oil and sauté the mushrooms.
- Transfer half of the mushrooms onto a small plate and set aside.
- Add the onion to the pan with the remaining mushrooms and sweat until the onions are translucent. Deglaze with the white wine and reduce by 80%.
- Add the cream and simmer for 5 minutes or until cream thickens enough to coat the back of a spoon. Season with salt and pepper.
- Purée the mixture in a blender or food processor then return to the pan. Add the reserved mushrooms; stir in chives.
- Serve immediately or simmer on very low until ready to serve.