Bread Dumplings with Mushroom Cream Sauce

Ingredients

• 2 shallots
• 3 tbsp butter
• 8 old-fashioned whole‑grain rolls
• 250 ml milk (3.5% fat)
• 0.5 bunch Parsley
• 3 eggs
• Salt
• black pepper (freshly ground)
• 1 Garlic clove
• 700 g mixed mushrooms (e.g., chanterelles, porcini, shiitake)
• 100 ml Vegetable broth
• 300 ml heavy cream (30% fat)
• 1 tsp Cornstarch

Instructions

1. 1.

   For the dumplings: peel one shallot and sauté it with 1 tbsp butter in a pan. Slice the rolls into rounds, place them in a bowl, heat the milk and pour it over the bread. Wash the parsley, shake dry and finely chop; add half of it along with the eggs, remaining shallot, salt and pepper to the bread mixture and mix well. Let rest for about 20 minutes.

2. 2.

   Bring water to a boil in a large pot, season with salt, shape the dumplings and drop them into the water. Simmer gently for about 20 minutes.

3. 3.

   Peel and finely dice the remaining shallot and garlic. Clean the mushrooms and cut them in half or quarters depending on size. In a pan heat the remaining butter, sauté the shallots and garlic, then add the mushrooms and cook for about 5 minutes. Deglaze with vegetable broth and cream, bring to a boil, season with salt and pepper. Whisk cornstarch into a little water until smooth, stir it into the mushroom sauce, keep stirring while it boils, then add the remaining parsley. Plate the dumplings with the sauce and serve.