Dumplings in Chanterelle Cream Sauce
Healthy, because
Even smarter
Nutritional values
Chanterelles open the mushroom season and not only because of that they make you feel good. They contain a lot of serotonin, which triggers feelings of happiness in us. They are also rich in fibre, which is good for digestion.
If you want to save calories, you can reduce the proportion of cream and use a little more vegetable stock and sour cream.
(Percentage of daily recommendation)
| Calorie | 821 cal. | (39 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 22.9 g | (76 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 13.5 μg | (68 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 27.3 μg | (46 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 51.1 mg | (426 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 225 μg | (75 %) | ||
| Pantothenic acid | 15 mg | (250 %) | ||
| Biotin | 97.2 μg | (216 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 2,385 mg | (60 %) | ||
| Calcium | 248 mg | (25 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 38.8 mg | (259 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 23.1 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 200 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the dumplings
- 8 day old White rolls
- salt
- freshly ground peppers
- Nutmeg
- 250 milliliters milk
- 2 Tbsps butter
- 1 onion
- 2 Tbsps chopped parsley
- 2 eggs
- breadcrumbs (as needed)
- For the sauce
- 750 fresh Chanterelle
- 1 shallot
- 1 garlic clove
- butter
- 200 milliliters dry white wine
- 150 milliliters Beef broth
- 250 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- 1 Tbsp freshly chopped parsley
- 1 Tbsp scallions
- salt
- freshly ground peppers
Preparation steps
In a wide pot, bring the salted water to a boil.
For the dumplings, bring the milk to a boil. Cut the stale rolls into thin slices. Place in a large bowl and season well. Melt the butter in a pan. Peel the onion and chop finely. Pour the boiling milk over the rolls and let soak for about 10 minutes. Sauté the onion with the parsley in hot butter. Add the onion and parsley to the rolls. Add the eggs and mix well. If the dumpling is too soft, add more breadcrumbs as needed. For the dough into 8 equal dumplings and place in the boiling water. Reduce the heat and let cook until done, 15-20 minutes.
For the sauce, rinse the mushrooms and cut into halves or quarters. Peel the onion and cut into a fine dice.
Sauté the mushrooms in hot butter. And remove from the pan. Then sauté the shallot and garlic until soft. Deglaze with the white wine. Bring to a simmer. Add the broth and cream. Let simmer and add the crème fraîche. Add the mushrooms to the cause. Let cook until done for about 2-3 minutes. Sprinkle with the parsley and chives. Season with salt and pepper.
