Bread Dumplings with Creamy Mushrooms – Healthy

Ingredients

• 12.34 oz stale bread rolls (6 rolls)
• 13.5 fl oz milk (1.5% fat)
• nutmeg
• Salt
• 2 Eggs
• 1.76 oz flat parsley (1 bunch)
• 2 onions
• 28.25 oz mushrooms
• 2 tbsp Rapeseed oil
• Pepper
• 10.5 oz sour cream

Instructions

1. 1.

   Cut the bread rolls into very thin slices and place them in a large bowl.

2. 2.

   Gently warm the milk in a pot. Grate a little nutmeg into the milk and salt, then pour over the bread rolls with the eggs. Let soak for 30 minutes.

3. 3.

   In the meantime, wash the parsley, shake it dry, pluck the leaves, and finely chop them.

4. 4.

   Peel and finely dice the onions. Clean the mushrooms with a brush or kitchen paper and halve or quarter them as needed. Bring plenty of salted water to a boil in a large pot.

5. 5.

   Add 2 tbsp chopped parsley to the soaked bread rolls and mix everything well into a dough. Shape 10 dumplings from it with moist hands.

6. 6.

   Place the dumplings in the boiling water with a ladle. Reduce the heat and let the dumplings cook in the open pot for about 15 minutes until they float to the surface.

7. 7.

   In the meantime, heat the oil in a pan or braising pot and sauté the onions until translucent. Add the mushrooms and brown briefly over medium heat. Season with salt and pepper and simmer gently for about 10 minutes.

8. 8.

   Stir in the sour cream and the remaining parsley. Season with salt and pepper. Remove the dumplings from the pot with a ladle and serve with the creamy mushrooms.