Mushroom ragout with homemade dumplings

Clean the wild mushrooms, porcini, and chanterelles, then cut them into eighths. Finely chop the onion (use 120 g). Peel the garlic and also chop it finely. Strip the thyme and marjoram leaves from the stems.

In a pan over medium heat, melt the lard, add the garlic and onion, and sauté, stirring frequently, until translucent. Add the prepared mushrooms and sauté for 3 minutes, stirring continuously. Add the salt, pepper, caraway, and thyme, stir, and sauté until all the water released by the mushrooms has evaporated.

Pour in 300 ml of cream and let it simmer until the volume is reduced by half. Finally, stir in the marjoram leaves.