Mushroom Curry with Mint Semolina Dumplings

Halve or quarter the mushrooms depending on their size, cut off the stems of the shiitake and clean the chanterelles.

Remove the seeds from the peppers and dice finely, cut the young onions into 1 cm thick rings and finely chop the garlic.

Pour warm milk and Rama Culinesse over the bread cubes and mix. Beat the eggs briefly, mix with dumpling mixture, mint and spices and let stand for 15 minutes.

Heat the corn oil in a wok and sauté the peppers, onions and garlic until translucent. Add mushrooms, sauté for 2 minutes, stir in curry paste and tomato paste, add turmeric and pour in soup. Simmer for 5 minutes, then stir in Rama Cremefine, simmer for another 2 minutes and season the curry with lime juice and salt.

Form 8 bread dumplings from the mixture, place in boiling salted water and simmer on low heat for 10 minutes.

Spoon Rama Cremefine onto the curry and serve with the bread dumplings.

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