Bacon Dumplings with Mushroom Sauce

Ingredients

• 6 old-fashioned rolls
• 200 ml milk
• 200 g smoked bacon (throughly cut)
• 1 small onion
• 2 tbsp freshly chopped parsley
• 2 Eggs
• Salt
• Pepper (from the grinder)
• Nutmeg (freshly grated)
• breadcrumbs (as needed)
• 1 Shallot
• 1 Garlic clove
• 2 tbsp butter
• 700 g mixed mushrooms (porcini, chanterelles, button mushrooms)
• 100 ml dry white wine
• 300 ml whipping cream
• 1 tsp Cornstarch
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Dice the rolls and place them in a bowl; pour over the milk. Dice the bacon and sauté it in a pan. Peel and finely dice the onion, add to the bacon, and cook until translucent; stir in the parsley. Add the bread cubes, mix well, and knead with the eggs. Season with salt, pepper, and nutmeg, then let rest for about 20 minutes. If the dough is too soft, add a little more breadcrumbs. Shape dumplings with damp hands, drop them into boiling salted water, and cook for 15-20 minutes until done.

2. 2.

   Meanwhile, for the creamy mushroom sauce, peel and finely dice the shallot and garlic; sauté briefly in hot butter. Add cleaned mushrooms cut to size and cook for several minutes. Deglaze with wine and cream, bring to a boil, season with salt and pepper. Whisk cornstarch into a little water until smooth, stir into the mushroom sauce, and simmer while stirring. Fold in parsley.

3. 3.

   Remove the dumplings with a slotted spoon and drain.

4. 4.

   Serve by placing the creamy mushrooms on preheated plates and arranging the dumplings beside them.