Baked bread dumplings with oyster mushrooms

Step 1/7

• 1 bulb small fennel
• 3 shallots
• ¼ tsp ground caraway seeds
• 500 g prepared bread dumpling dough
• salt to taste

• baking sheet
• mandolin
• oven
• chef's knife
• aluminium foil
• parchment paper
• cutting board
• large mixing bowl

Preheat oven to 180°C/350°C, top-bottom heat. Finely julienne fennel and peeled shallots, or slice with a mandolin. In a large mixing bowl, combine fennel, shallots, ground caraway seeds and salt to taste. Stir to combine, then let marinate. From the prepared bread dumpling dough, roll about 5-cm/2-in. dumplings with your hands, then transfer them to a baking sheet lined with parchment paper. Cover dumplings with a layer of aluminum foil.

Step 2/7

• 1 tbsp olive oil
• 3 bulbs sunchoke
• salt and pepper to taste

• sauté pan

Place dumplings in the oven and bake at 180°C/350°F for approx. 40 min. Remove aluminum foil after approx. 30 min. Set aside to cool. Meanwhile peel and dice sunchoke. Heat a bit of the olive oil in a pan over medium-high heat and sauté sunchoke for approx. 3 min, or until al dente. Salt and pepper to taste.

Step 3/7

• 300 g large oyster mushrooms
• 1 tbsp vegetable oil
• ¼ tsp ground coriander seeds
• salt and pepper to taste

• sauté pan
• paring knife
• tongs (optional)

Clean oyster mushrooms and remove blemishes with a paring knife. Heat vegetable oil in a sauté pan over medium-high heat and fry mushrooms until crispy, using tongs to turn them. Season with ground coriander, salt, and pepper.

Step 4/7

• 50 ml vegetable broth
• 100 ml white balsamico vinegar
• 100 ml olive oil
• 2 tbsp maple syrup
• 1 tsp mustard
• salt and pepper to taste

• chef's knife
• hand blender with measuring cup

When fully cooled, cut bread dumplings into approx. 1.5-cm/0.5-in. slices and place in refrigerator for approx. 30 min. In a mixing bowl, combine vegetable broth, white balsamic vinegar, the rest of the olive oil, maple syrup, mustard, and salt and pepper to taste and blend until smooth.

Step 5/7

Arrange dumpling slices on serving plates. Place some fennel salad next to them and top with fried oyster mushrooms.

Step 6/7

For serving, drizzle dumpling slices with dressing and top with sunchoke. Enjoy!

Step 7/7

This and many more recipes can be found in Sebastian Copien´s cookbook 'Die vegane Kochschule' (Christian Verlag).

Enjoy your meal!