Bread Dumplings with Mushroom Sauce
Bread Dumplings with Mushroom Sauce - A classic that simply always tastes best
Nutritional values
(Percentage of daily recommendation)
| Calorie | 655 cal. | (31 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5.8 μg | (29 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 17.6 mg | (147 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 4.9 mg | (82 %) | ||
| Biotin | 43.2 μg | (96 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,270 mg | (32 %) | ||
| Calcium | 202 mg | (20 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 127 mg |
Ingredients
- Ingredients
- 2 shallots
- 2 tsps butter
- 6 stalks parsley
- 500 grams day-old White roll
- 250 milliliters lukewarm milk (1.5% fat)
- 2 eggs
- salt
- Nutmeg
- peppers
- 800 grams mixed Mushrooms (such as chanterelle, boletus, mushrooms)
- 1 garlic clove
- 150 milliliters dry white wine
- 250 milliliters Soy creamer
- 2 Tbsps Crème fraiche
Preparation steps
Peel 1 shallot and finely dice. Heat 1 teaspoon butter in a pan and saute the shallot until soft. Rinse the parsley, shake dry, pluck the leaves and chop.
For the dumplings, cut the white bread roll into thin slices and pour the milk over it. Add eggs, 2 tablespoons chopped parsley, nutmeg and stewed shallots, mix well and let stand for about 20 minutes. Then season with salt and pepper. Form round dumplings out of the mixture and drop into simmering salted water for about 20 minutes.
In the meantime, clean the mushrooms thoroughly and cut into slices. Peel another shallot and garlic and chop finely.
For the mushroom sauce, heat the remaining butter in a frying pan and saute mushrooms in portions and then remove. Cook the shallot and garlic until soft, add the white wine and let simmer slightly. Add in the soy cream and sour cream and let the sauce get slightly thick. Add the sauteed mushrooms again and cook over medium heat for about 5 minutes. Add some parsley and season with salt and pepper.
Serve the cooked dumplings with mushrooms on 4 plates.
