Bread Dumplings with Mushroom Cream Sauce
Healthy, because
Even smarter
Nutritional values
Classic reinterpreted: Instead of being made from light wheat rolls, this variant scores with wholemeal rolls. This adds extra fibre to the plate. Mushrooms also contain plenty of vitamin D and various B vitamins. And parsley is the supplier of vitamin C par excellence: just under 160 milligrams of the Fitmacher are contained in 100 grams, far more than the recommended daily requirement (110 milligrams).
Porcini mushrooms are quite an expensive treat. Instead, try the slightly cheaper herbal side-shoots or use shiitake or oyster mushrooms. This is just as healthy, but much cheaper.
(Percentage of daily recommendation)
| Calorie | 679 cal. | (32 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.8 g | (46 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 7.1 μg | (36 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 25 μg | (42 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 19.2 mg | (160 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 5.6 mg | (93 %) | ||
| Biotin | 38.1 μg | (85 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 994 mg | (25 %) | ||
| Calcium | 194 mg | (19 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 21.9 g | |||
| Uric acid | 169 mg | |||
| Cholesterol | 194 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the dumplings
- 6 day-old kaiser rolls (or bread dumplings)
- salt
- 250 milliliters milk
- 2 eggs
- 1 onion
- 4 sprigs parsley
- 2 Tbsps butter
- For the mushroom sauce
- 1 shallot
- 1 slice Bacon
- 2 Tbsps clarified butter
- 700 grams fresh Porcini mushroom (possibly mixed with mushrooms and chanterelles)
- 1 Tbsp Pastry flour
- 150 milliliters dry white wine
- 200 milliliters Whipped cream
- peppers
- 1 tsp lemon juice
- 1 pinch Tarragon
- thyme
- 3 sprigs parsley
Preparation steps
For the dumplings, bring salted water to a boil in a wide pot. Heat milk. Cut rolls into cubes, place in a large bowl and season with salt. Pour hot milk over rolls and let sit. Peel onion and chop finely. Chop parsley. Melt butter and saute onion and parsley. Add eggs, onion and parsley to bread. Knead and form a dough with hands. If too soft, add breadcrumbs. Form into 8 dumplings. Place in boiling water, reduce heat and simmer until dumplings are done, or about 20 minutes.
For the mushroom sauce, dice bacon and shallot. Heat butter in a saucepan and fry both. Rinse mushrooms, cut and add to saucepan. Cook over high heat for 2 minutes while stirring. Sprinkle with flour and saute briefly. Pour in cream and wine and stir. Simmer for 5-10 minutes and season with salt, pepper, lemon juice, tarragon and thyme. Serve dumplings with sauce and sprinkle with parsley.
