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🍽️ Bread and Bean Dumplings with Morel Sauce

767 kcal · 30 min · 4 servings

Ingredients

• 200 g dried white beans
• 1 bay leaf
• 400 g bread for dumplings
• 250 ml milk
• 1 onion
• 80 g smoked ham
• 1 handful parsley
• 20 g butter
• salt
• pepper (from the mill)
• nutmeg
• 2 eggs
• breadcrumbs (if necessary)
• 800 g chanterelles
• 1 onion
• 1 clove of garlic
• 2 tbsp butter
• 2 tbsp flour
• 150 ml dry white wine
• 250 ml meat broth
• 200 ml whipping cream
• 4 tbsp freshly chopped parsley
• salt
• pepper (from the mill)

Instructions

1. 1. Soak the beans in water overnight.
2. 2. The next day, cook the beans in the soaking water with the bay leaf for about 45 minutes.
3. 3. Place the bread rolls in a large bowl.
4. 4. Bring the milk to a boil and pour it over the bread.
5. 5. Let the bread soak in the milk for about 15 minutes.
6. 6. Peel the onion and dice it finely.
7. 7. Dice the bacon into small pieces.
8. 8. Wash the parsley, shake it dry, and pick off the leaves.
9. 9. Finely chop the parsley.
10. 10. Sauté the onions in hot butter in a small pot until translucent.
11. 11. Remove the pot from the heat and stir in the parsley.
12. 12. Add the onion-parsley mixture to the bread rolls.
13. 13. Season the mixture with salt, pepper, and nutmeg.
14. 14. Add the eggs.
15. 15. Add the drained beans and the bacon.
16. 16. Knead everything well with your hands.
17. 17. If necessary, add some breadcrumbs or a little milk.
18. 18. Place a large pot of salted water on the stove and bring it to a boil.
19. 19. Moisten your hands and form the mixture into dumplings.
20. 20. Carefully place the dumplings into the boiling water.
21. 21. Let the dumplings simmer gently for about 20-25 minutes.
22. 22. Clean the chanterelles thoroughly.
23. 23. Leave the mushrooms whole or cut them into pieces, depending on their size.
24. 24. Peel the onion and garlic and chop them finely.
25. 25. Fry the mushrooms in batches in a little hot butter in a non-stick pan.
26. 26. Remove the mushrooms from the pan.
27. 27. Sauté the onions and garlic in the same pan with 1 tsp of butter until translucent.
28. 28. Stir in the flour.
29. 29. Deglaze with white wine.
30. 30. Let the sauce reduce slightly.
31. 31. Add broth and cream.
32. 32. Let the sauce thicken slightly.
33. 33. Add the mushrooms back to the sauce.
34. 34. Let the mushrooms cook for about 2-3 minutes.
35. 35. Stir in 2 tbsp of parsley at the end.

Nutrition per serving

• kcal: 767
• Protein: 29 g · Fett/Fat: 38 g · Carbs: 70 g