Bread Dumplings with Mushroom Sauce
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
721
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 721 cal. | (34 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.7 g | (46 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 5.6 μg | (28 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 41.4 μg | (69 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 5.5 mg | (92 %) | ||
| Biotin | 41.3 μg | (92 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,245 mg | (31 %) | ||
| Calcium | 222 mg | (22 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 21.2 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 246 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the sauce
- 700 grams fresh Wild mushroom (cleaned and chopped)
- 100 milliliters dry white wine
- 250 milliliters Whipped cream
- 1 shallot (finely chopped)
- 1 garlic clove
- 2 Tbsps parsley (finely chopped)
- 2 Tbsps butter
- salt
- freshly ground peppers
- 1 tsp cornstarch
- For the bread dumplings
- 8 day-old White rolls
- 250 milliliters lukewarm milk
- 3 eggs
- salt
- freshly ground peppers
- 2 Tbsps parsley (finely chopped)
- 1 shallot (finely chopped)
- 1 Tbsp butter
- In addition
- parsley (for garnishing)
Preparation steps
1.
For the dumplings: Heat butter in a pan and saute shallot until translucent.
2.
Cut rolls into slices, pour milk over and add eggs, parsley and shallot, season with salt and pepper and mix well, let stand for 20 minutes. Make small round dumplings out of the mixture and cook in boiling salted water for about 15 minutes.
3.
For the mushroom sauce: Heat butter in a pan and saute shallot and squeezed garlic briefly, add mushrooms and saute for a few minutes. Deglaze pan with wine and cream, bring to a boil and season with salt and pepper. Stir cornstarch in a little water until smooth and add to mushroom sauce.Bring to a boil, stirring, and add parsley to the sauce.
4.
Arrange dumplings with mushroom sauce on plates and serve garnished with parsley.
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