Bread Dumplings with Burgundy Porcini Sauce

Ingredients

• 8 old-fashioned whole wheat rolls
• 200 ml Milk (3.5% fat)
• 2 onions
• 2 tbsp butter
• 3 tbsp freshly chopped parsley
• 2 Eggs
• Salt
• pepper (from the mill)
• Nutmeg (freshly grated)
• 400 g porcini mushrooms
• 150 ml white burgundy (or another dry white wine)
• 150 g crème fraîche
• 1 tbsp chives

Instructions

1. 1.

   Slice rolls into pieces, place in a bowl and pour heated milk over them. Let soak for about 30 minutes. Peel onions and finely dice. Heat 1 tbsp butter in a pan, sauté half the onions until translucent, then mix with 2 tbsp parsley and eggs into the bread. Season with salt, pepper, and nutmeg. With wet hands form eight small dumplings and cook in nearly boiling salted water for about 15 minutes.

2. 2.

   Meanwhile clean porcini mushrooms and either leave whole or cut into pieces depending on size. Heat remaining butter in a large pan, sauté remaining onions until translucent. Add mushrooms and fry for about 5 minutes. Deglaze with wine, let reduce for 1–2 minutes. Stir in crème fraîche and herbs, season with salt and pepper. Serve the bread dumplings arranged with the sauce.