Bread Dumplings with Mushroom Sauce

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Bread Dumplings with Mushroom Sauce
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Health Score:
67 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
759
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie759 cal.(36 %)
Protein21.18 g(22 %)
Fat35.46 g(31 %)
Carbohydrates86.05 g(57 %)
Sugar added0 g(0 %)
Roughage6.31 g(21 %)
Vitamin A368.73 mg(46,091 %)
Vitamin D8.56 μg(43 %)
Vitamin E3.02 mg(25 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂1.03 mg(94 %)
Niacin11.26 mg(94 %)
Vitamin B₆0.19 mg(14 %)
Folate227.11 μg(76 %)
Pantothenic acid1.81 mg(30 %)
Biotin3.18 μg(7 %)
Vitamin B₁₂0.92 μg(31 %)
Vitamin C13.92 mg(15 %)
Potassium902.3 mg(23 %)
Calcium284.34 mg(28 %)
Magnesium43.43 mg(14 %)
Iron8.97 mg(60 %)
Iodine49.15 μg(25 %)
Zinc1.48 mg(19 %)
Saturated fatty acids19.58 g
Cholesterol170.91 mg

Ingredients

for
4
For the dumplings
500 grams day-old White roll
200 milliliters milk
1 onion
1 Tbsp butter
2 Tbsps finely chopped parsley
2 eggs
salt
peppers
freshly grated Nutmeg
breadcrumbs (as needed)
For the mushroom sauce
2 shallots
500 grams Chanterelle
20 grams butter
150 milliliters dry white wine
200 milliliters Vegetable broth
250 milliliters Whipped cream
salt
freshly ground peppers
1 tsp dried thyme
For garnish
8 sprigs thyme (with flowers)
Elderberry jam
How healthy are the main ingredients?
ChanterelleWhipped creamthymeparsleythymeonion

Preparation steps

1.

For the dumplings, slice rolls, place in a bowl and pour warm milk over slices. Peel onion, chop finely and sauté in butter until translucent. Stir parsley into onion and sauté briefly. Remove onion mixture from heat and stir in eggs and roll mixture. Season mixture with salt, pepper and nutmeg, mix gently and let stand about 15 minutes, adding breadcrumbs if necessary to form a soft dough. Form dough into dumplings and simmer in lightly salted water about 20 minutes.

2.

For the mushroom sauce, peel shallots. Rinse mushrooms and leave whole or cut in half, depending on size. Heat butter and sauté shallots. Stir mushrooms into shallots and sauté briefly. Pour white wine and broth into mushroom mixture, cover and simmer gently about 10 minutes. Stir cream and thyme into sauce, season with salt, pepper and nutmeg and simmer, uncovered, about 5 minutes. Season sauce to taste and spread on deep plates. Set one dumpling on each plate and garnish with thyme sprigs and elderberry jam to serve.