Bread Dumplings with Mushroom Sauce

Ingredients

• 500 g bread loaf
• 200 ml milk
• 1 onion
• 1 bunch parsley
• 20 g butter
• Salt
• Pepper
• nutmeg
• 2 Eggs
• bread crumbs (if needed)
• 800 g mixed mushrooms (e.g., chanterelles, porcini, button mushrooms)
• 1 Shallot
• 1 Garlic clove
• butter (for frying)
• 150 ml dry white wine
• 250 ml meat broth
• 250 ml heavy cream
• 2 tbsp crème fraîche
• 1 tbsp freshly chopped parsley
• Salt
• pepper (from the mill)

Instructions

1. 1.

   Place the bread loaf in a large bowl. Bring the milk to a boil and pour it over the bread. Let it soak for about 15 minutes.

2. 2.

   Meanwhile, peel and finely dice the onion. Wash the parsley, shake dry, pluck the leaves and finely chop them. Sauté the onions in hot butter in a small pot until translucent, remove from heat, and mix in the parsley. Add to the bread loaf. Season with salt, pepper, and nutmeg. Beat in the eggs and knead everything well by hand. If needed, add a little more bread crumbs.

3. 3.

   Bring a large pot of salted water to a boil.

4. 4.

   With damp hands, shape dumplings from the dough. Once all dumplings are formed, carefully drop them into the bubbling boiling water and let them simmer for about 20-25 minutes.

5. 5.

   When the dumplings float to the surface and turn, lift them out with a slotted spoon and they are ready to serve.

6. 6.

   For the creamy mushroom sauce, clean the mushrooms thoroughly and leave whole or cut in halves or quarters depending on size. Peel and finely chop the shallot and garlic. Fry the mushrooms in hot butter in a non-stick pan until browned, then remove. Sauté the shallot and garlic until translucent, deglaze with white wine, let reduce slightly, then add broth and cream and simmer gently to thicken. Return the mushrooms. Let it cook for 2-3 minutes. Finally sprinkle parsley on top and season with salt and pepper.