Bread and Bean Dumplings with Mushroom Sauce

Ingredients

• 200 g dried white beans
• 1 bay leaf
• 400 g dumpling bread
• 250 ml milk
• 1 onion
• 80 g smoked ham
• 1 handful parsley
• 20 g butter
• Salt
• pepper (ground)
• nutmeg
• 2 Eggs
• bread crumbs (if needed)
• 800 g chanterelles
• 1 onion
• 1 Garlic clove
• 2 tbsp butter
• 2 tbsp flour
• 150 ml dry white wine
• 250 ml meat broth
• 200 ml whipping cream
• 4 tbsp freshly chopped parsley
• Salt
• pepper (ground)

Instructions

1. 1.

   Soak the beans overnight in water. The next day cook them with the bay leaf in the soaking water for about 45 minutes.

2. 2.

   Place the dumpling bread in a large bowl. Bring the milk to a boil and pour it over the bread. Let it sit for about 15 minutes.

3. 3.

   Meanwhile peel and finely dice the onion. Dice the smoked ham. Wash, dry, shake off the parsley leaves and finely chop them. Sauté the onions in hot butter in a small pot until translucent, remove from heat, stir in the parsley, then add to the bread mixture. Season with salt, pepper, and nutmeg. Beat in the eggs, add the drained beans and ham, and knead everything well by hand. If needed, add more bread crumbs or a little milk.

4. 4.

   Bring a large pot of salted water to a boil.

5. 5.

   With damp hands form dumplings from the dough. Once all dumplings are shaped, carefully drop them into the rolling boil and let them simmer gently for about 20-25 minutes.

6. 6.

   Meanwhile clean the chanterelles thoroughly; leave whole if small or cut into pieces. Peel and finely chop the onion and garlic. Brown the mushrooms in a little hot butter in a non-stick pan, then remove. In the same pan sauté the onions and garlic with 1 tsp butter until translucent, stir in flour, deglaze with white wine, let reduce slightly, then add broth and cream and simmer to a light sauce. Return the mushrooms, cook for 2-3 minutes, then add parsley and season with salt and pepper. Plate the dumplings, spoon sauce over them, and garnish with remaining parsley.