Dumplings with Mushroom Sauce

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Dumplings with Mushroom Sauce
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Health Score:
7,5 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
820
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie820 kcal(39 %)
Protein21.89 g(22 %)
Fat42.45 g(37 %)
Carbohydrates86.3 g(58 %)
Sugar added0 g(0 %)
Roughage7.83 g(26 %)
Vitamin A381.58 mg(47,698 %)
Vitamin D12.62 μg(63 %)
Vitamin E3.12 mg(26 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂1.17 mg(106 %)
Niacin14.05 mg(117 %)
Vitamin B₆0.17 mg(12 %)
Folate219.55 μg(73 %)
Pantothenic acid2.58 mg(43 %)
Biotin1.93 μg(4 %)
Vitamin B₁₂0.97 μg(32 %)
Vitamin C6.29 mg(7 %)
Potassium1,197.71 mg(30 %)
Calcium289.98 mg(29 %)
Magnesium40.96 mg(14 %)
Iron10.78 mg(72 %)
Iodine49.34 μg(25 %)
Zinc1.88 mg(24 %)
Saturated fatty acids23.73 g
Cholesterol184.16 mg

Ingredients

for
4
For the mushrooms
800 grams Chanterelle
1 shallot
1 garlic clove
4 Tbsps butter
100 milliliters dry white wine
200 milliliters Whipped cream
2 Tbsps Crème fraiche
salt
freshly ground peppers
4 Tbsps scallions
For the bread dumplings
1 shallot
1 Tbsp butter
500 grams day-old White roll
250 milliliters lukewarm milk
2 eggs
2 Tbsps freshly chopped parsley
salt
freshly ground peppers
How healthy are the main ingredients?
ChanterelleWhipped creamparsleyshallotgarlic clovesalt

Preparation steps

1.

For the dumplings: Peel the shallot, finely dice and sweat in butter until translucent. Thinly slice the bread and pour the milk over top. Add the eggs, parsley and shallot and mix until combined. Let stand for about 20 minutes then season with salt and pepper. With moistened hands, form round dumplings with the mixture and simmer for about 20 minutes in salted water. 

2.

Meanwhile, for the mushroom sauce: Wipe the mushrooms with a damp cloth and slice if large. Peel the shallot and garlic and finely chop. Melt the butter in a frying pan and sauté the mushrooms. Remove from the pan. Sauté the shallot and garlic until soft then deglaze the pan with the white wine. Simmer until slightly reduced, add the cream and crème fraîche and then return the mushrooms to the pan. Cook for about 5 minutes and season with salt and pepper. Serve garnished with the dumplings and chives.