Dumplings with Mushroom Sauce
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
763
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 763 cal. | (36 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 5.6 μg | (28 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 65.9 μg | (110 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 15.9 mg | (133 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 4.8 mg | (80 %) | ||
| Biotin | 43.4 μg | (96 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,194 mg | (30 %) | ||
| Calcium | 244 mg | (24 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 23.4 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 257 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the bread dumplings
- 1 shallot
- 1 Tbsp butter
- 8 stale White rolls
- 250 milliliters milk
- 3 eggs
- 2 Tbsps freshly chopped parsley
- salt
- freshly ground peppers
- For the mushroom sauce
- 1 shallot
- 1 garlic clove
- 2 Tbsps butter
- 700 grams mixed Mushrooms
- 100 milliliters dry white wine
- 300 milliliters Whipped cream (at least 30% fat content)
- 1 tsp cornstarch
- 2 Tbsps freshly chopped parsley
- for garnish
- parsley (for garnish)
Preparation steps
1.
For the bread dumplings: Peel and finely dice the shallot. Saute in hot butter until translucent.
2.
Cut the stale rolls into slices, place in a bowl and soak in the hot milk. Mix with the eggs, parsley, shallot, salt and pepper. Let rest for 20 minutes. Form into round dumplings and simmer in salted water for 20 minutes.
For the mushroom sauce: Peel and finely chop the shallots and the garlic and fry them briefly in butter. Add the sliced mushrooms and fry for a few minutes. Deglaze with the wine and cream, bring to a boil and season with salt and pepper. Stir the cornstarch with a little water until smooth and add to the sauce. Bring to a boil and add the parsley.
Serve the dumplings on plates with the mushroom sauce, garnished with parsley.
