Bread Dumplings with Mushroom Sauce

Ingredients

• 600 g fresh mixed mushrooms (cleaned, optionally chopped e.g., button, oyster, chanterelle)
• 150 ml dry white wine
• 250 ml Whipping Cream
• 50 g crème fraîche
• 1 shallot (finely chopped)
• 1 Garlic clove
• 1 tsp thyme leaves (finely chopped)
• 1 tsp rosemary needles (finely chopped)
• 2 tbsp butter
• Salt
• Pepper (freshly ground)
• 1 tsp Cornstarch
• 500 g stale rolls
• 250 ml lukewarm milk
• 3 eggs
• Salt
• Pepper (freshly ground)
• 2 tbsp parsley (finely chopped)
• 1 shallot (finely chopped)
• 1 tbsp butter
• 1 tbsp chives ribbon
• borage flower

Instructions

1. 1.

   For the dumplings, sauté the shallot in hot butter until translucent.

2. 2.

   Slice the rolls into rounds, pour milk over them, add eggs, parsley, shallot, salt and pepper, mix well, let sit for 20 minutes, then shape round dumplings and simmer in lightly salted water for about 10 minutes.

3. 3.

   For the mushroom cream sauce, briefly sauté shallots, herbs and pressed garlic in hot butter, add forest mushrooms and cook a few minutes, deglaze with wine and cream, stir in crème fraîche, bring to boil, season with salt and pepper.

4. 4.

   Whisk cornstarch into a little water until smooth, pour into the mushroom sauce, stir and bring to a gentle boil.

5. 5.

   Plate the dumplings with the mushroom ragout, garnish with chives ribbon (and optionally borage flowers), and serve.