Mushroom Ragout with Homemade Dumplings

Clean the mushrooms and cut them into eighths. Finely chop the red onion and garlic. Remove the thyme and marjoram leaves from their stems.

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

Pour in the cream and boil until its volume is reduced by half. Finally, stir in the fresh marjoram.