Bread Dumplings in Porcini Cream Sauce

Ingredients

• 250 ml milk (3.5% fat)
• 8 whole grain rolls (from yesterday)
• Salt
• Pepper
• nutmeg
• 1 onion
• 0.5 bunch chopped parsley
• 3 tbsp butter
• 2 Eggs
• bread crumbs (as needed)
• 750 g porcini mushrooms
• 1 Shallot
• 1 Garlic clove
• 350 ml vegetable broth
• 250 ml heavy cream
• 2 tbsp Sour cream
• 2 stalks chives

Instructions

1. 1.

   Bring milk to a boil. Slice rolls into fine pieces, place in a large bowl, season heavily with salt, pepper, and nutmeg, pour boiling milk over them, and let soak for about 10 minutes. Peel and finely dice the onion; wash, dry, and finely chop the parsley. Melt 2 tbsp butter in a pan. Sauté the onion with 2 tbsp parsley, then add to the bread pieces. Add eggs as well and mix everything thoroughly. If the dumpling dough is too soft, knead in bread crumbs.

2. 2.

   Bring plenty of salted water to a boil in a wide pot. Form 8 evenly sized dumplings from the dough and drop them into the boiling water. Reduce heat and let simmer for 15–20 minutes.

3. 3.

   Clean porcini mushrooms thoroughly and cut them in half or quarters depending on size. Peel and finely chop the shallot and garlic. Melt remaining butter in a pan, sauté the porcini for 3–4 minutes, then remove. Sauté the shallot and garlic until translucent, deglaze with broth and cream, and let thicken over medium heat. Stir in the porcini and sour cream, cooking for about 2–3 minutes on low heat.

4. 4.

   Meanwhile wash chives, dry, and finely chop them. Sprinkle these along with remaining parsley over the sauce, season with salt and pepper. Serve the bread dumplings with the porcini cream sauce.