Creamy Chanterelle Dumplings

Ingredients

• 500 g stale rolls
• 200 ml milk
• 1 onion
• 1 tbsp butter
• 2 tbsp freshly chopped parsley
• 2 Eggs
• Salt
• Pepper
• Nutmeg (freshly grated)
• semolina crumbs (as needed)
• 2 shallots
• 500 g chanterelles
• 20 g butter
• 150 ml dry white wine
• 200 ml vegetable broth
• 250 ml Whipping Cream
• Salt
• pepper (from the mill)
• 1 tsp dried thyme
• 8 stems of thyme (with flowers)
• elderberry jam

Instructions

1. 1.

   For the bread dumplings, slice the rolls into pieces, place them in a bowl and pour lukewarm milk over them. Peel the onion, finely dice it and sauté it in hot butter until translucent. Stir in the parsley and let it wilt briefly. Remove from heat and add the eggs to the roll mixture. Season with salt, pepper, and nutmeg, mix gently, and let rest for about 15 minutes. If needed, add a little semolina crumbs until a well-formed dough forms. Shape into dumplings and simmer in lightly salted water for about 20 minutes.

2. 2.

   For the mushroom sauce, peel the shallots. Clean the chanterelles and halve larger ones. Heat butter and sauté the shallots in it. Add the chanterelles and cook briefly. Deglaze with white wine and add broth. Simmer gently for about 10 minutes. Then pour in cream and season the sauce with salt, pepper, nutmeg, and thyme. Reduce slightly over an open lid for about 5 minutes. Taste again and ladle onto deep plates. Place one dumpling on each plate and garnish with thyme sprigs. Drizzle a little elderberry jam over it and serve.