Bacon Dumplings with Mushroom Sauce
- For the dumplings
- 6 day-old White rolls
- 200 milliliters milk
- 200 grams Bacon
- 1 small onion
- 2 tablespoons freshly chopped parsley
- 2 eggs
- freshly ground peppers
- freshly grated Nutmeg
- breadcrumbs (as needed)
For the dumplings, dice the rolls and soak with the milk. Cut the bacon into cubes and cook in a pan. Peel the onion, chop finely and add to the bacon. Continue to cook until the onions are translucent, then stir in the parsley. Add the squeezed-out bread and mix with the eggs. Season with salt, pepper, and nutmeg and let rest for about 20 minutes. If the dough is too soft, add some breadcrumbs. With moistened hands, shape the dumplings, carefully drop into boiling salted water and simmer until done, 15-20 minutes.
Meanwhile, for the mushroom sauce peel the shallots and the garlic, finely chop and fry briefly in butter. Trim the mushrooms and cut in half depending on the size. Add to the pan and cook for a few minutes. Deglaze with the wine and cream, bring to a boil and season with salt and pepper. Stir the cornstarch with a little cold water until smooth, add to the sauce and bring to a boil while stirring. Finally, mix in the parsley.
Remove the dumplings with a slotted spoon and drain.
To serve, distribute the dumplings on plates and serve with the mushroom sauce.