Bread Dumplings with Mushroom Sauce

Ingredients

• 1 Shallot
• 1 tbsp butter
• 500 g stale white bread
• 250 ml lukewarm milk
• 3 eggs
• 2 tbsp freshly chopped parsley
• Salt
• pepper (ground)
• 500 g fresh forest mushrooms (e.g., porcini, butter mushroom, birch mushroom)
• 1 Shallot
• 1 Garlic clove
• 2 tbsp sunflower oil
• 200 ml dry white wine
• 250 ml heavy cream (30%)
• 2 tbsp crème fraîche
• Salt
• pepper (ground)
• 1 tbsp freshly chopped parsley
• 1 tbsp chives
• 2 tbsp butter
• parsley (for garnish)

Instructions

1. 1.

   For the dumplings, peel and finely dice the shallot, then sauté in hot butter until translucent. Drain the bread, pour milk over it, add eggs, parsley, shallot, salt, and pepper; mix well and let rest for 20 minutes. Shape into round dumplings and simmer in salted water for about 20 minutes.

2. 2.

   Clean the mushrooms thoroughly and cut them roughly. Peel and finely chop the shallot and garlic.

3. 3.

   Sauté the shallot and garlic briefly in hot butter, deglaze with wine, reduce slightly, then add cream and crème fraîche; let thicken lightly and season with salt and pepper. Finally stir in parsley and chives.

4. 4.

   Brown the mushrooms in hot butter in a large non-stick pan for 3-4 minutes until golden brown. Season with salt and pepper, plate them, pour sauce over, and serve with dumplings garnished with parsley.