Bread dumplings with chanterelle sauce

Ingredients

• 8 old-fashioned rolls
• 250 ml milk
• 2 tbsp butter
• 1 onion
• 2 tbsp chopped parsley
• 4 eggs
• Salt
• black pepper (ground)
• nutmeg
• 0.75 kg fresh chanterelles (or mixed with mushrooms)
• 1 large onion
• 60 g clarified butter
• 60 g flour
• 800 ml milk
• 200 ml whipping cream
• tarragon
• thyme
• Salt
• instant broth powder
• 0.5 bunch Chives

Instructions

1. 1.

   Bring a large pot of salted water to a boil.

2. 2.

   For the dumplings, bring milk to a boil. Slice the rolls into fine pieces, place in a large bowl and season well. Melt butter in a small pan. Peel and finely dice the onion. Pour the boiling milk over the roll pieces and let it soak briefly. Sauté the onion with parsley in the butter, then add to the rolls. Add the eggs as well and quickly mix everything into a cohesive dough. Shape even dumplings from the dough and drop them into the boiling salted water. Reduce heat and simmer gently for 10-15 minutes.

3. 3.

   For the ragout, clean the mushrooms, optionally halve or quarter them. Peel and finely dice the onion.

4. 4.

   Heat clarified butter in a large pot. First sauté the diced onion, then add the mushrooms, cook until they release color. Sprinkle flour over everything, pour in milk and whipping cream, stir constantly while slowly adding liquid and bring to a boil. Season with tarragon, thyme, salt and broth powder. Stir and let the ragout simmer for about 5 minutes.

5. 5.

   Finely slice the chives into small ribbons and add just before serving.

6. 6.

   Serve the chanterelle ragout in deep bowls with dumplings on top.