Arugula Bread Dumplings with Mushroom Sauce

For the dumplings, cut the white bread roll into thin slices. Place in a bowl and pour the warmed milk over. Let stand about 30 minutes.

Meanwhile, peel the shallot and chop finely. Rinse the arugula, shake dry, remove the stems and finely chop half of the arugula.

Add the chopped arugula with the shallot to the soaked bread slices. Mix well. Add in the eggs and form a soft dough. If the dough is too soft, add some breadcrumbs and mix. Season with salt and pepper and add nutmeg.

Form 4 large dumplings out of the mixture with wet hands. Drop into simmering salted water and leave until done for about 20 minutes over medium heat (do not boil).

For the sauce, saute the shallot in hot butter until soft. Add in the mushrooms and saute over high heat, stirring constantly for about 2 minutes. Then sprinkle with flour, stir, cover and cook for about 5 minutes.