According to the report of the Federation of Polish Food Banks "Do not waste food 2018", Poles are the easiest to throw away bread (49%)*. How to prevent it? What can you do with stale bread? There are several ways, such as croutons for soup or salads, French toast, i.e. bread dipped in egg and fried, croutons with yellow cheese from the oven and many others. We can also make dumplings.

I propose a vegetarian dish today, spinach dumplings with mushroom sauce. An easy and tasty dish, and above all, prepared in the spirit of zero waste, i.e. I cook, I don't waste!

We can prepare dumplings from any type of bread. For me, however, the tastiest are those made of mixed rolls and sourdough bread, for example. I made the sauce based on fresh boletes, but out of season you can use mushrooms.

Ingredients

MUSHROOM RAGOUT OR MUSHROOMS SAUCE

250 ​​g of fresh forest mushrooms (can be used out of season mushrooms)

1 onion

30 g of butter

100 ml vegetable stock or water

100g mascarpone

1 - 2 tablespoons chopped parsley

salt

pepper

nutmeg

SPINACH Dumplings

200 g of dry, stale bread  - rolls, bread, croissants

200 - 250 ml of milk

2 eggs

1 onion

1 garlic clove

300 g fresh spinach

1 tablespoon oil

1 -2 tablespoons of flour (optional)

salt

pepper

nutmeg

Execution

MUSHROOM RAGOUT OR MUSHROOMS SAUCE

Peel and dice the onion, clean and cut the mushrooms into thin slices. In a pan, fry the onion in butter when it softens add the mushrooms and fry until the mushrooms are browned. Season with salt, pepper and nutmeg. Pour hot broth or water, mix, add cheese mascarpone and parsley. Fry and mix for another 2 - 3 minutes, until the sauce thickens slightly, then remove the ragout from the fire.

SPINACH Dumplings

We cut the bread into small pieces. Heat the milk and hot pour over sliced ​​bread. If we have very dry pieces of bread, add a little more milk.

While the bread is soaking, prepare the spinach. Onion finely cut and fry for about 3 minutes in oil, after 2 minutes add chopped garlic. Add the spinach leaves, fry until the liquid evaporates, salt, pepper, season with nutmeg, cool.

Add eggs to the soaked bread, fried and cooled spinach and knead. If the mass is too loose, we can add 1-2 spoons of flour.

Boil water in a pot. With wet hands, form balls and drop them into the water. When they float, cook over low heat for 5 - 10 minutes and remove with a slotted spoon.

Dumplings served with mushroom ragout.

Enjoy!

* Source bankizywnosci.pl

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