Classic Vegetarian Dish

Bread Dumplings with Mixed Mushroom Sauce

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Average: 4.5 (2 votes)
(2 votes)
Bread Dumplings with Mixed Mushroom Sauce
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Health Score:
7,6 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 15 min.
Ready in

Healthy, because

Even smarter

The mushroom ragout refills the dietary fibre account well and thus helps the digestion and generally the intestinal health. The chanterelles are convincing as a vegetable source of iron - together with vitamin C from lemon juice, the trace element can be made more readily available and used for blood formation in the body. The essential oils from the shallot strengthen the intestinal flora and thus play an important role in the body's defences.

Depending on the season and availability, the mushroom ragout can be prepared to go with the bread dumplings from various mushrooms. Frozen mushrooms are also a great alternative.

Ingredients

for
4
For the bread dumplings
1 shallot
1 Tbsp butter
500 grams day-old White roll
250 milliliters lukewarm milk
2 eggs
2 Tbsps finely chopped parsley
salt
Nutmeg
freshly ground peppers
For the mushroom sauce
800 grams mixed Mushrooms (such chanterelle, champignon, porcini)
1 shallot
1 garlic clove
butter (to fry)
150 milliliters dry white wine
250 milliliters Whipped cream
2 Tbsps Crème fraiche
1 Tbsp finely chopped parsley
parsley (for garnish)
How healthy are the main ingredients?
MushroomWhipped creamparsleyparsleyshallotegg

Preparation steps

1.

For the bread dumplings, peel shallot, dice finely and sauté in butter until translucent. Remove from heat and let cool. Cut bread into thin slices and soak in milk. Combine eggs, parsley and shallot with soaked bread and mix well. Season mixture with salt, pepper and nutmeg and let stand about 20 minutes. Form mixture into round dumplings and simmer in salted water until done, about 20 minutes.

2.

For the mushroom sauce, thoroughtly rinse mushrooms and leave whole or cut into slices, depending on size. Peel shallot and garlic and finely chop. Sauté mushrooms in butter and remove from pan. Sauté shallot and garlic until soft and deglaze pan with white wine. Add cream and crème fraîche to the pan, stir in mushrooms and simmer about 5 minutes. Mix parsley into sauce and season with salt and pepper. Garnish dumplings and mushroom sauce with parsley to serve.