Bread Dumplings with Chanterelle Sauce

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Bread Dumplings with Chanterelle Sauce
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
4
For the dumplings
8
250 milliliters
2 tablespoons
1
2 tablespoons
chopped Parsley
4
freshly ground Pepper
For the sauce
¾ kilogram
fresh Chanterelle (or mixed with other mushrooms)
1
large Onion
60 grams
60 grams
800 milliliters
200 milliliters
½ bunch

Preparation steps

1.

For the dumplings: bring salted water to a boil in a wide pot.

2.

Bring milk to a boil. Cut bread rolls into thin slices, place in a large bowl and season well. Melt butter in a small pan. Peel onion and chop finely. Pour boiling milk over bread and let stand briefly. Saute onion with parlsey in a pan with butter and add mixture to bread. Add eggs and mix well into malleable dough. Shape into dumplings and simmer in boiling salted water for about 10-15 minutes.

3.

For the sauce: clean mushrooms, halve or quarter, depending on size. Peel onion and dice finely.  

4.

Heat butter in a large pan. Saute onion until translucent, add mushrooms and saute until lightly browned. Dust with flour and add milk and cream. Simmer, whisking constantly, and bring to a boil. Season with tarragon, thyme, salt and broth powder. Cook for about 5 minutes, stirring constantly. 

5.

Cut chives into small rings and add to the sauce just before serving.

6.

Place sauce into deep plates and top with dumplings. Serve.