Kraljevski Pljukanci with Creamy Mushroom Sauce

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 28g (Saturated Fat: 15g)
• Carbohydrates: 42g (Sugar: 3g)
• Protein: 9g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add water and knead until a smooth dough forms.
2. 2.
   Divide the dough into small portions and roll each portion into thin ropes.
3. 3.
   Cut the ropes into small pieces, approximately 1 inch in length.
4. 4.
   Bring a large pot of salted water to a boil. Add the pljukanci and cook until they float to the surface, about 3-4 minutes. Drain and set aside.
5. 5.
   In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until translucent.
6. 6.
   Add the mushrooms and cook until they release their moisture and become golden brown.
7. 7.
   Pour in the heavy cream and sprinkle in the dried thyme. Simmer for a few minutes until the sauce thickens slightly.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Add the cooked pljukanci to the skillet and toss gently to coat them in the creamy mushroom sauce.
10. 10.
    Serve hot, garnished with fresh parsley.

Treat your ingredients with care...

• Mushrooms — Use fresh mushrooms for the best flavor and texture. Clean them gently with a damp cloth or paper towel to remove any dirt before slicing.

Tips & Tricks

• For a richer flavor, you can sauté the mushrooms in butter instead of olive oil.
• If you prefer a lighter sauce, you can substitute half of the heavy cream with chicken or vegetable broth.
• Feel free to add a splash of white wine to the sauce for an extra layer of complexity.
• Experiment with different types of mushrooms, such as cremini or shiitake, to vary the flavor profile.
• Leftovers can be refrigerated and reheated gently on the stovetop with a splash of cream to refresh the sauce.

Serving advice

Serve Kraljevski Pljukanci as a main course, accompanied by a fresh green salad and crusty bread to soak up the delicious sauce.

Presentation advice

Plate the pljukanci neatly in a shallow bowl, allowing the creamy mushroom sauce to envelop the dumplings. Garnish with a sprinkle of fresh parsley for a vibrant touch.