Bread Dumplings with Mushroom Cream Sauce

Ingredients

• 800 g chanterelles
• 2 shallots
• 4 tbsp butter
• 500 g stale rolls
• 250 ml lukewarm milk (3.5% fat)
• 5 sprigs parsley
• 2 Eggs
• Salt
• nutmeg
• Pepper (freshly ground)
• 1 Garlic clove
• 150 ml dry white wine
• 250 ml Whipping Cream
• 2 tbsp crème fraîche
• 2 tbsp chives curls

Instructions

1. 1.

   Clean the chanterelles thoroughly. Roughly cut about three handfuls of mushrooms into small pieces. Peel one shallot, finely dice it and sauté it with the chopped mushrooms in 2 tbsp hot butter until translucent.

2. 2.

   Slice the rolls thinly and pour milk over them. Wash, dry, and finely chop the parsley. Add the eggs, parsley, and the mushroom-shallot mixture to the bread, mix well, and let stand for about 20 minutes. Season with salt, nutmeg, and pepper, then shape into round dumplings. Bring salted water to a boil in a large pot and simmer the dumplings over low heat for about 20 minutes.

3. 3.

   For the sauce peel and finely chop the remaining shallot and garlic. Melt the rest of the butter in a pan, fry the remaining chanterelles portion by portion, then remove them from the pan. Sauté the shallot and garlic until translucent, deglaze with white wine, let reduce slightly, add cream and crème fraîche, stir until slightly thickened, then return the mushrooms. Simmer for about 5 minutes and season with salt and pepper.

4. 4.

   Serve the mushroom sauce in bowls, place the cooked dumplings on top, and garnish with chives curls.