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🍽️ Bread Dumplings with Mushroom Cream Sauce

572 kcal · 30 min · 4 servings

Ingredients

• 500 g stale spelt whole wheat rolls
• 250 ml lukewarm milk (3.5 % fat)
• 1 onion
• 3 tbsp olive oil
• 20 g parsley (1 bunch)
• 2 eggs
• 30 g whole wheat breadcrumbs (2 tbsp)
• salt
• pepper
• 2 shallots
• 1 clove garlic
• 800 g mushrooms (e.g. button mushrooms, chanterelles, king oyster mushrooms)
• 100 ml vegetable broth
• 50 g cream cheese (30 % fat in dry matter)
• 200 ml cooking cream

Instructions

1. 1. Cut the rolls into small cubes.
2. 2. Pour lukewarm milk over the bread cubes.
3. 3. Peel the onion and chop it finely.
4. 4. Heat one tablespoon of oil in a pan.
5. 5. Sauté the onion over medium heat for three minutes.
6. 6. Wash the parsley and shake it dry.
7. 7. Chop the parsley.
8. 8. Add half of the parsley to the onion.
9. 9. Sauté the mixture for one more minute.
10. 10. Let the onion and parsley mixture cool down for five minutes.
11. 11. Combine the cooled mixture, the eggs, and the bread cubes.
12. 12. Season the mixture with salt and pepper.
13. 13. Mix everything well.
14. 14. Let the mixture rest for fifteen minutes.
15. 15. Knead the mixture well.
16. 16. Shape eight dumplings from the mixture.
17. 17. Bring salted water to a gentle boil.
18. 18. Place the dumplings into the hot water.
19. 19. Simmer the dumplings over low heat for about twenty minutes.
20. 20. Peel the shallots and the garlic.
21. 21. Chop the shallots and the garlic.
22. 22. Clean the mushrooms and chop them if necessary.
23. 23. Heat the remaining oil in a pan.
24. 24. Sauté the shallots for two minutes over medium heat.
25. 25. Add the mushrooms and the garlic.
26. 26. Sauté the mixture for five minutes.
27. 27. Deglaze the pan with broth.
28. 28. Stir in the cream cheese and cream.
29. 29. Season the sauce with salt and pepper.
30. 30. Let the sauce simmer for four minutes over low heat.
31. 31. Lift the dumplings out of the water.
32. 32. Let the dumplings drain.
33. 33. Serve the dumplings with the mushroom cream sauce.
34. 34. Garnish the finished dish with the remaining parsley.

Nutrition per serving

• kcal: 572
• Protein: 28 g · Fett/Fat: 21 g · Carbs: 67 g