Pilzknödel

Ingredients

• 1 Schalotte
• 1 EL Butter
• 400 g fresh chanterelles
• 500 g dumpling bread
• 250 ml lukewarm milk
• 3 eggs
• 2 EL freshly chopped parsley
• Salt
• pepper (ground)
• 1 Schalotte
• 1 EL Butter
• 1 TL freshly chopped thyme
• 1 TL freshly chopped rosemary
• 100 ml dry white wine
• 200 ml vegetable broth
• 250 ml heavy cream
• 2 EL freshly chopped marjoram

Instructions

1. 1.

   For the dumplings, peel and finely chop the shallot, then sauté in hot butter until translucent. Clean and chop the chanterelles and add them to the pan. Stir until no liquid remains, then remove from heat.

2. 2.

   Place the dumpling bread in a bowl, pour over the warm milk, add eggs, parsley, shallots, and mushrooms, and mix well. Season with salt and pepper and let rest for about 10 minutes. Shape into dumplings and simmer in salted water for approximately 20 minutes.

3. 3.

   For the cream sauce, sauté a chopped shallot in butter with the pan drippings. Add herbs and crushed garlic, then deglaze with wine. Simmer a few minutes, pour in cream, and reduce until thickened about 10 minutes. Optionally blend briefly, season with salt and pepper, add marjoram, and serve with dumplings.