Bread Dumplings with Mushroom Cream Sauce
Healthy, because
Even smarter
Nutritional values
Fungi contain important vitamin D, which is important for strong bones and teeth. They also provide the building material tryptophane for our "happiness hormone" serotonin. The eggs in the bread dumplings provide us not only with muscle-strengthening protein but also with an extra portion of minerals such as zinc and iron.
The recipe is perfect for recycling leftovers. You may have to let old rolls soak longer or overnight. Instead of cream you can also use soy cream, which gives the dish a slightly cereal taste.
(Percentage of daily recommendation)
| Calorie | 762 cal. | (36 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 5.6 μg | (28 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 59 μg | (98 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 15.9 mg | (133 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 4.8 mg | (80 %) | ||
| Biotin | 43.4 μg | (96 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,184 mg | (30 %) | ||
| Calcium | 242 mg | (24 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 23.4 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 257 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the bread dumplings
- 1 shallot
- 1 Tbsp butter
- 8 stale White rolls
- 250 milliliters milk
- 3 eggs
- 2 Tbsps freshly chopped parsley
- salt
- freshly ground peppers
- For the mushroom sauce
- 1 shallot
- 1 garlic clove
- 2 Tbsps butter
- 700 grams mixed Mushrooms (choice)
- 100 milliliters dry white wine
- 300 milliliters Whipped cream
- 1 tsp cornstarch
- 2 Tbsps freshly chopped parsley
Preparation steps
For the bread dumplings: Peel and finely chop the shallot. Heat the butter in a skillet, add the shallot and saute until translucent.
Slice the rolls, place in a bowl and pour the hot milk over it. Add the eggs, parsley, shallot, salt and pepper and mix well. Let stand for 20 minutes then form into round dumplings. Bring a pot of salted water to a simmer, add the dumplings and simmer until cooked through, about 20 minutes. For the mushroom sauce: Meanwhile, peel the shallots and the garlic and finely chop. Heat the butter in a skillet, and saute the shallots and garlic briefly. Clean, trim and slice the mushrooms, add to the pan and saute until the mushrooms start to give off their liquid. Add the wine and cream, bring to a boil, season with salt and pepper. Stir the cornstarch in a little cold water until smooth and stir into the pan. Bring to a boil while stirring and cook until the sauce is lightly thickened, about 1 minute. Stir in the parsley. Serve the dumplings with mushroom sauce.
