Bread Dumplings with Mushroom Sauce
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- For the mushroom sauce
- 600 grams fresh mixed Mushrooms (cleaned, such as mushrooms, oyster mushrooms, chanterelles)
- 150 milliliters dry white wine
- 250 milliliters Whipped cream
- 50 grams Crème fraiche
- 1 shallot (finely chopped)
- 1 garlic clove
- thyme (1 tsp finely chopped)
- rosemary (1 tsp finely chopped)
- 2 Tbsps butter
- salt
- freshly ground peppers
- 1 tsp cornstarch
- For the bread dumplings
- 500 grams day-old White roll
- 250 milliliters lukewarm milk
- 3 eggs
- salt
- freshly ground peppers
- 2 Tbsps parsley (finely chopped)
- 1 shallot (finely chopped)
- 1 Tbsp butter
- to garnish
- 1 Tbsp scallions
- Borage flower
Preparation steps
1.
For the dumplings, saute shallot in hot butter until glassy.
2.
Cut rolls into slices and pour milk over to soak. Knead with eggs, parsley and shallot. Season with salt and pepper and let rest for 20 minutes. Form into round dumplings and simmer in boiling salt water for about 20 minutes.
3.
For the mushroom sauce, saute shallot, herbs and pressed garlic in hot butter. Add mushrooms and cook for a few minutes. Deglaze with wine and cream. Stir in creme fraiche, bring to a boil and season with salt and pepper.
4.
Mix cornstarch until smooth in a little water and add to mushroom sauce. Bring to a boil while stirring until thick.
5.
Serve dumplings with mushroom sauce and garnish with chopped chives and flowers.
