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Ingredients
Dumplings with Mushroom Sauce
- For the dumplings
- 500 grams bread dumpling
- 200 milliliters milk
- 1 onion
- 1 bunch parsley
- 20 grams butter
- salt
- peppers
- Nutmeg
- 2 eggs
- breadcrumbs (if needed)
- For the mushroom sauce
- 800 grams mixed Mushrooms (such as chanterelle or porcini)
- 1 shallot
- 1 garlic clove
- butter (for frying)
- 150 milliliters dry white wine
- 250 milliliters Beef broth
- 250 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- 1 Tbsp freshly chopped parsley
- salt
- peppers (freshly ground)
For the dumplings, place croutons into a large bowl. Boil milk and pour over croutons. Let stand about 15 minutes.
Peel onion and chop finely. Rinse parsley, shake dry, pluck leaves and chop finely. Sauté onions in butter until transluscent. Mix onion and parsley into soaked croutons and season with salt, pepper and nutmeg. Beat eggs and knead into crouton mixture. Add bread crumbs if necessary.
Boil a large pot of salted water.
With moistened hands, shape crouton mixture into dumplings. Carefully place dumplings in boiling water and boil 20-25 minutes. Rotate dumplings that float to the surface to cook evenly.
Use a strainer to carefully lift dumplings from water and keep warm.
For the mushroom sauce, thouroughly rinse mushrooms and cut into halves or quarters, depending on size. Sauté mushrooms in butter, remove from pan and set aside. Peel and finely chop shallot and garlic and sauté in butter. Deglaze pan with wine, bring to a boil, add cream and broth and let simmer until slightly thickened. Return mushrooms to pan until heated through, 2-3 minutes. Sprinkle sauce with parsley and season with salt and pepper. Serve dumplings with sauce.
(Percentage of daily recommendation)
| Calorie | 762 cal. | (36 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |