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🍽️ Crispy Bread Dumplings with Creamy Mushrooms

525 kcal · 30 min · 4 servings

Ingredients

• 360 g Whole wheat rolls from the day before (6 Whole wheat rolls)
• 350 ml Milk (1.5% fat)
• Nutmeg
• Salt
• 2 Eggs
• 30 g flat-leaf parsley (1 bunch)
• 2 Onions
• 1000 g Mushrooms
• 2 tbsp Rapeseed oil
• Pepper
• 300 g Sour cream

Instructions

1. 1. Slice the bread rolls into very thin slices.
2. 2. Place the bread pieces into a large bowl.
3. 3. Gently warm the milk in a saucepan.
4. 4. Grate some nutmeg into the warm milk.
5. 5. Season the milk with a pinch of salt.
6. 6. Crack the eggs and beat them lightly.
7. 7. Pour the milk-egg mixture evenly over the bread.
8. 8. Let the mixture soak for 30 minutes.
9. 9. Wash the parsley under running water.
10. 10. Shake the parsley dry.
11. 11. Pluck the parsley leaves from the stems.
12. 12. Finely chop the parsley.
13. 13. Peel the onions.
14. 14. Dice the onions finely.
15. 15. Clean the mushrooms with a brush or kitchen paper.
16. 16. Cut the mushrooms into halves or quarters depending on their size.
17. 17. Fill a large pot with water and add plenty of salt.
18. 18. Bring the salted water to a boil.
19. 19. Add two tablespoons of the chopped parsley to the soaked bread.
20. 20. Mix everything well to form a homogeneous dough.
21. 21. Moisten your hands with a little water.
22. 22. Shape ten equal-sized dumplings from the dough.
23. 23. Carefully lift the dumplings into the boiling water using a slotted spoon.
24. 24. Reduce the heat so that the water simmers gently.
25. 25. Let the dumplings cook in the open pot for about 15 minutes.
26. 26. Remove the dumplings from the water as soon as they float to the surface.
27. 27. Heat some oil in a frying pan or a casserole dish.
28. 28. Sauté the onions in the hot oil until translucent.
29. 29. Add the mushrooms to the onions.
30. 30. Sear the mushrooms briefly over medium heat.
31. 31. Season the mushroom mixture with salt and pepper.
32. 32. Let the mushrooms simmer over low heat for about 10 minutes.
33. 33. Stir the sour cream into the mushrooms.
34. 34. Add the remaining parsley.
35. 35. Adjust the sauce to taste with salt and pepper.
36. 36. Lift the finished dumplings out of the pot with a slotted spoon.
37. 37. Serve the dumplings hot with the creamy mushrooms.

Nutrition per serving

• kcal: 525
• Protein: 27 g · Fett/Fat: 25 g · Carbs: 49 g