french

Buckwheat Dumplings with Sauteed Mushrooms and Browned Butter

Name: Buckwheat Dumplings with Sauteed Mushrooms and Browned Butter
Yield: 1 serving
Cuisine: french
Ingredients: 74 g buckwheat flour; 46 g egg; 202 g mushrooms, sliced; 46 g shallot, minced; 23 g butter; 9 g olive oil; 9 g parsley, chopped; 9 g lemon juice; 74 g water; 2 g salt; 0.92 g black pepper

This simmered dish pairs buckwheat flour with mushrooms, sliced, butter and egg. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Vegetarian Gluten free High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

23 g Protein

73 g Carbohydrates

33 g Fat

13 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

74g buckwheat flour 253 kcal
46g egg 66 kcal
202g mushrooms, sliced 44 kcal
46g shallot, minced 33 kcal
23g butter 165 kcal
9g olive oil 80 kcal
9g parsley, chopped 3 kcal
9g lemon juice 3 kcal
74g water 0 kcal
0.92 tsp (2g) salt 0 kcal
0.46 tsp (1g) black pepper 2 kcal

Cooking instructions

water
Bring a medium pot of salted water to a gentle boil.
buckwheat floureggwater
In a bowl, whisk buckwheat flour with the egg and water to form a thick, sticky batter. Let rest 5 minutes.
mushroomsshallotolive oilsalt
Heat olive oil in a skillet over medium-high heat. Saute mushrooms and shallot with a pinch of salt until browned and the moisture evaporates, 6 to 8 minutes.
butterlemon juiceblack pepper
In a small pan, melt butter over medium heat until it foams and turns nutty and light brown, 2 to 3 minutes. Remove from heat and stir in lemon juice and pepper.
water
Cook dumplings by dropping small spoonfuls of batter into the simmering water; when they float, cook 1 more minute, then drain well.
mushroomsbutterparsley
Toss dumplings with mushrooms, browned butter sauce, and parsley.