Dumplings with Porcini Mushrooms

Ingredients

• 500 g dumpling bread
• 150 ml milk
• 250 g porcini mushrooms
• 1 Shallot
• 2 tbsp butter
• 2 tbsp freshly chopped parsley
• 40 g freshly grated Parmesan
• Salt
• pepper (from the mill)
• 2 Eggs
• breadcrumbs (if needed)

Instructions

1. 1.

   Place the dumpling bread 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, clean and dice the mushrooms. Peel and finely dice the shallot. Sauté the mushrooms and shallot together in hot butter for 1-2 minutes. Remove from heat and stir in the parsley. Add this mixture to the soaked bread. Sprinkle parmesan on top and season with salt and pepper. Beat in the eggs and knead everything well by hand. If needed, add a little more breadcrumbs.

3. 3.

   Fill a large pot with salted water and bring it 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.

   The dumplings will float on the surface and turn; lift them out of the water with a slotted spoon.