Bread Dumplings with Cream Mushroom Sauce

Ingredients

• 200 g bread rolls
• 2 Eggs
• 3 shallots
• optional breadcrumbs
• 200 ml milk
• 500 g mixed mushrooms (e.g., chanterelles, button mushrooms,… )
• lemon zest
• 1 bunch parsley (chopped)
• 2 carrots
• 2 tbsp butter
• 200 ml heavy cream
• 400 ml vegetable broth (or meat broth)
• 2 tbsp crème fraîche
• 1 tsp flour
• Salt
• pepper (ground)
• nutmeg (ground)

Instructions

1. 1.

   Peel and finely dice the shallots.

2. 2.

   Clean the mushrooms and, depending on size, halve them or slice into thin pieces.

3. 3.

   Peel the carrots and cut into slices.

4. 4.

   Finely chop the parsley.

5. 5.

   Place the bread rolls in a bowl. Pour hot milk over them and let sit for about 10 minutes. Sauté half of the shallots in 1 tbsp hot butter. Add half of the parsley, remove from heat, and mix with the bread rolls and eggs. Season heavily with salt, pepper, and nutmeg. If the dough feels too soft, add more breadcrumbs. Shape into dumplings and cook in boiling salted water for about 20 minutes.

6. 6.

   In the remaining butter sauté the shallots and carrots, then add the mushrooms and fry together. Dust with flour, then pour in cream and broth. Let simmer for about 5 minutes. Finally stir in crème fraîche, season with salt, pepper, and nutmeg, and serve the dumplings on plates topped with parsley.