Dumplings Stuffed with Mushrooms and White Wine Sauce

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Dumplings Stuffed with Mushrooms and White Wine Sauce
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Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Calories:
816
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie816 cal.(39 %)
Protein25 g(26 %)
Fat48 g(41 %)
Carbohydrates66 g(44 %)
Sugar added0 g(0 %)
Roughage5.6 g(19 %)
Vitamin A0.3 mg(38 %)
Vitamin D2.5 μg(13 %)
Vitamin E2.5 mg(21 %)
Vitamin K22.6 μg(38 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin9.6 mg(80 %)
Vitamin B₆0.3 mg(21 %)
Folate107 μg(36 %)
Pantothenic acid2.2 mg(37 %)
Biotin20.1 μg(45 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C11 mg(12 %)
Potassium777 mg(19 %)
Calcium398 mg(40 %)
Magnesium65 mg(22 %)
Iron2.7 mg(18 %)
Iodine39 μg(20 %)
Zinc3.2 mg(40 %)
Saturated fatty acids25.1 g
Uric acid45 mg
Cholesterol188 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
400 grams day-old White roll
220 milliliters milk
½ bunch fresh Chives (approximately 30 grams or 1 ounce)
2 onions
1 Parsnip
80 grams Bacon (in slices)
200 grams button Mushroom
2 Tbsps butter
2 eggs
50 grams grated Parmesan
salt
freshly ground peppers
1 pinch grated Nutmeg
150 milliliters Riesling
150 milliliters Vegetable broth
150 milliliters Whipped cream
freshly grated Parmesan (for garnishing)
How healthy are the main ingredients?
Whipped creamParmesanChivesonionParsnipegg

Preparation steps

1.

Cut the rolls into thin slices, mix with hot milk and let them steep for 10 minutes. Rinse the chives, saving a few for garnishing later, and cut into small rings. Peel the onions and chop finely. Peel and dice the parsnip. Cut the bacon into cubes. Clean the mushrooms and slice thinly.

In a saucepan, add 1 tablespoon of butter and fry the bacon in it. Add the mushrooms and half of the onion. Cook until the liquid has evaporated. Pour the mushroom mixture on the rolls mixture and let it cool slightly. Add the eggs, grated Parmesan cheese, chives and season with salt, pepper and nutmeg. Knead until it resembles dough. Use the dough to make 8 dumplings.

2.

Put rest of the butter in a saucepan. Add the remaining onions and parsnip and cook. Deglaze with the Riesling and then add the broth and let simmer for 10 minutes. Let it cool slightly and puree with a blender. Stir in the heavy cream and season with salt and pepper. Cook the dumplings for about 15-20 minutes in lightly simmering salted water. Serve with the sauce over the dumplings on plates. If you desire, garnish with chives and Parmesan shavings.