Bread Dumplings with Mushroom Cream

Ingredients

• 500 g old-fashioned spelt whole-grain rolls
• 250 ml lukewarm milk (3.5% fat)
• 1 onion
• 3 tbsp olive oil
• 20 g Parsley (1 bunch)
• 2 Eggs
• 30 g whole-grain bread crumbs (2 tbsp)
• Salt
• Pepper
• 2 shallots
• 1 Garlic clove
• 800 g mushrooms (e.g., button, chanterelle, porcini)
• 100 ml Vegetable broth
• 50 g cream cheese (30% fat in the tub)
• 200 ml cooking cream

Instructions

1. 1.

   Dice the rolls and pour lukewarm milk over them. Peel and chop the onion. Heat 1 tbsp olive oil in a pan. Sauté the onion over medium heat for 3 minutes. Wash, dry, and chop the parsley. Add half of the parsley to the onions and sauté for 1 minute. Let cool for 5 minutes. Combine the onion-parsley mix, eggs, and bread crumbs with the rolls. Season with salt and pepper, mix well, and let rest for 15 minutes.

2. 2.

   Knead everything together. Shape the mixture into 8 dumplings, place them in lightly boiling salted water, and simmer gently for about 20 minutes until cooked through.

3. 3.

   Meanwhile, peel and chop the shallots and garlic. Clean the mushrooms and cut if necessary. Heat the remaining oil in a pan. Sauté the shallots for 2 minutes over medium heat. Add the mushrooms and garlic and sauté for 5 minutes. Deglaze with broth. Stir in cream cheese and cooking cream, season with salt and pepper, and reduce gently for 4 minutes.

4. 4.

   Remove the dumplings from water, drain, serve with mushroom cream sauce, and sprinkle with remaining parsley.