Bread Dumplings with Mushroom Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 759 cal. | (36 %) | ||
| Protein | 21.18 g | (22 %) | ||
| Fat | 35.46 g | (31 %) | ||
| Carbohydrates | 86.05 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.31 g | (21 %) |
| Vitamin A | 368.73 mg | (46,091 %) | ||
| Vitamin D | 8.56 μg | (43 %) | ||
| Vitamin E | 3.02 mg | (25 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.03 mg | (94 %) | ||
| Niacin | 11.26 mg | (94 %) | ||
| Vitamin B₆ | 0.19 mg | (14 %) | ||
| Folate | 227.11 μg | (76 %) | ||
| Pantothenic acid | 1.81 mg | (30 %) | ||
| Biotin | 3.18 μg | (7 %) | ||
| Vitamin B₁₂ | 0.92 μg | (31 %) | ||
| Vitamin C | 13.92 mg | (15 %) | ||
| Potassium | 902.3 mg | (23 %) | ||
| Calcium | 284.34 mg | (28 %) | ||
| Magnesium | 43.43 mg | (14 %) | ||
| Iron | 8.97 mg | (60 %) | ||
| Iodine | 49.15 μg | (25 %) | ||
| Zinc | 1.48 mg | (19 %) | ||
| Saturated fatty acids | 19.58 g | |||
| Cholesterol | 170.91 mg |
Ingredients
- 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
Preparation steps
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.
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.
