German Bread Dumplings with Mushroom Sauce
(Percentage of daily recommendation)
| Calorie | 841 cal. | (40 %) | ||
| Protein | 22.15 g | (23 %) | ||
| Fat | 43.49 g | (37 %) | ||
| Carbohydrates | 86.87 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.83 g | (26 %) |
| Vitamin A | 391.6 mg | (48,950 %) | ||
| Vitamin D | 12.7 μg | (64 %) | ||
| Vitamin E | 3.15 mg | (26 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.18 mg | (107 %) | ||
| Niacin | 14.13 mg | (118 %) | ||
| Vitamin B₆ | 0.18 mg | (13 %) | ||
| Folate | 220.07 μg | (73 %) | ||
| Pantothenic acid | 2.61 mg | (44 %) | ||
| Biotin | 2.11 μg | (5 %) | ||
| Vitamin B₁₂ | 0.99 μg | (33 %) | ||
| Vitamin C | 4.87 mg | (5 %) | ||
| Potassium | 1,217.98 mg | (30 %) | ||
| Calcium | 299 mg | (30 %) | ||
| Magnesium | 43.02 mg | (14 %) | ||
| Iron | 10.73 mg | (72 %) | ||
| Iodine | 51.37 μg | (26 %) | ||
| Zinc | 1.92 mg | (24 %) | ||
| Saturated fatty acids | 24.39 g | |||
| Cholesterol | 190.6 mg |
Ingredients
- Ingredients
- 28 ozs Chanterelle
- 2 shallots
- 4 Tbsps butter
- 18 ozs day-old White roll
- 10 ozs lukewarm milk
- 2 eggs
- 2 Tbsps freshly chopped parsley
- salt
- Nutmeg
- freshly ground peppers
- 1 garlic clove
- 5 ozs dry white wine
- 8 ozs Whipped cream
- 2 Tbsps Crème fraiche
- 2 Tbsps scallions (for garnishing)
Preparation steps
Clean mushrooms thoroughly. Chop about three handfuls into small pieces. Peel one shallot and dice finely. Heat 2 tablespoons of butter in a pan and saute shallot and chopped mushrooms until translucent. Cut bread into thin slices and pour milk over. Add eggs, parsley and shallot and mushroom mixture to bread and mix well, let stand for about 20 minutes. Season with salt, nutmeg and pepper, shape into dumplings and cook in boling salted water for about 20 minutes.
Peel remaining shallot and garlic, chop finely. Heat remaining butter in a pan and cook remaining mushrooms until golden brown, remove from the pan. Saute shallot and garlic in the same pan until soft and deglaze pan with white wine. Simmer for a few minutes and add cream and crème fraîche to the pan. Return mushrooms to the pan and simmer for about 5 minutes, season with salt and pepper. Spread mushroom sauce in small bowls, top with drained dumplings and serve garnished with chopped chives.