Bread Dumplings with Mushroom Ragout

Ingredients

• 2 shallots
• 1 tbsp butter
• 500 g old-fashioned whole‑grain rolls
• 250 ml lukewarm milk (3.5% fat)
• 2 Eggs
• 3 tbsp freshly chopped parsley
• Salt
• nutmeg
• pepper (ground)
• 800 g mixed mushrooms (e.g., chanterelles, porcini, button mushrooms)
• 1 Garlic clove
• 1 tbsp Olive Oil
• 100 ml Vegetable broth
• 2 tbsp lemon juice
• 200 ml whipping cream
• 2 tbsp crème fraîche

Instructions

1. 1.

   For the dumplings peel and finely dice one shallot; sauté in hot butter in a small pan until translucent. Remove from heat, let cool. Slice the rolls into thin pieces and pour milk over them. Add eggs, 2 tbsp parsley and the diced shallot; mix well. Let rest for about 20 minutes, season with salt, nutmeg and pepper. Form round dumplings and cook in simmering salted water for approximately 20 minutes.

2. 2.

   Meanwhile clean the mushrooms thoroughly and either leave whole or slice according to size. Peel and finely chop a second shallot and the garlic clove. Brown the mushrooms in hot olive oil in batches, then set aside. In the same pan sauté the chopped shallot and garlic until translucent; deglaze with vegetable broth and lemon juice. Reduce slightly, add cream and crème fraîche, stir until slightly thickened, then return the mushrooms. Simmer for about 5 minutes, fold in parsley, season with salt and pepper. Plate the dumplings topped with the mushroom ragout and garnish with fresh parsley.