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🍽️ Bread Dumplings with Mushroom Sauce

570 kcal · 30 min · 4 servings

Ingredients

• 600 g fresh mixed mushrooms (cleaned, chopped if necessary, e.g. button mushrooms, oyster mushrooms, chanterelles)
• 150 ml dry white wine
• 250 ml whipping cream
• 50 g crème fraîche
• 1 shallot (finely chopped)
• 1 garlic clove
• 1 tsp thyme leaves (finely chopped)
• 1 tsp rosemary needles (finely chopped)
• 2 tbsp butter
• salt
• pepper (from the mill)
• 1 tsp cornstarch
• 500 g day-old rolls
• 250 ml lukewarm milk
• 3 eggs
• salt
• pepper (from the mill)
• 2 tbsp parsley (finely chopped)
• 1 shallot (finely chopped)
• 1 tbsp butter
• 1 tbsp chive rings
• borage flower

Instructions

1. 1. Finely chop the shallots.
2. 2. Heat butter in a pan.
3. 3. Sauté the shallots in the hot butter.
4. 4. Cook the shallots until they are soft and translucent.
5. 5. Slice the bread rolls.
6. 6. Pour milk over the bread slices.
7. 7. Let the bread rolls soak in the milk for 20 minutes.
8. 8. Add the eggs to the soaked bread.
9. 9. Add the parsley to the bread mixture.
10. 10. Add the sautéed shallots to the bread mixture.
11. 11. Season the mixture with salt.
12. 12. Season the mixture with pepper.
13. 13. Mix all ingredients well.
14. 14. Shape the mixture into round dumplings.
15. 15. Bring salted water to a boil.
16. 16. Let the salted water simmer gently.
17. 17. Cook the dumplings in the water for about 10 minutes.
18. 18. Finely chop the shallots for the sauce.
19. 19. Heat butter in a separate pan.
20. 20. Sauté the shallots briefly in the hot butter.
21. 21. Add the herbs to the pan.
22. 22. Add the pressed garlic to the pan.
23. 23. Add the wild mushrooms to the pan.
24. 24. Fry the mushrooms for a few minutes.
25. 25. Deglaze the mushrooms with wine.
26. 26. Add the cream to the pan.
27. 27. Stir the crème fraîche into the sauce.
28. 28. Bring the sauce to a boil.
29. 29. Season the sauce with salt.
30. 30. Season the sauce with pepper.
31. 31. Take a small amount of water.
32. 32. Mix the cornstarch smoothly into the water.
33. 33. Stir the starch solution into the mushroom sauce.
34. 34. Bring the sauce to a boil again while stirring.
35. 35. Place the dumplings on the plates.
36. 36. Add the mushroom sauce to the dumplings.
37. 37. Garnish the dumplings with chive rings.
38. 38. Garnish the dumplings with borage flowers.
39. 39. Serve the dish.

Nutrition per serving

• kcal: 570
• Protein: 16 g · Fett/Fat: 36 g · Carbs: 41 g