Chef Doreen Prei’s German-inspired dish with bread dumplings and a toothsome wild mushroom sauce is rich and rewarding, ideal for a special winter dinner. Drink with Spatburgunder or Kekfrankos.
Doreen Prei
“This dish is lovely with grilled shrimps or vanilla and butter poached lobster. You can also substitute the morels with any other mushrooms.” -Chef Doreen Prei, food consultant, CBC Radio Active columnist
Doreen Prei, head chef Mercer’s Catering and CBC Food Columnist