Mushrooms with Dumplings
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
945
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 945 cal. | (45 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 123 g | (82 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.4 g | (55 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 37 μg | (62 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 6.4 mg | (107 %) | ||
| Biotin | 43.1 μg | (96 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,243 mg | (31 %) | ||
| Calcium | 268 mg | (27 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 18 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 234 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the Bread Dumplings
- 1 shallot (peeled and finely chopped)
- 1 Tbsp butter
- 1 cup lukewarm milk
- 4 cups stale white bread (crust removed)
- 3 eggs
- 2 Tbsps freshly chopped parsley
- For the Mushroom Sauce
- 1 shallot (peeled and finely chopped)
- 1 clove garlic cloves (peeled and finely chopped)
- 2 Tbsps butter
- ⅞ cup dry white wine
- 1 cup cream (30%)
- 2 Tbsps Crème fraiche
- 1 Tbsp freshly chopped parsley
- 1 Tbsp snipped Chives
- 6 cups fresh Wild mushroom (e. g. cep, slippery jack, birch boletus, thoroughly cleaned and roughly chopped or crumble)
- Garnish
- parsley
Preparation
Kitchen utensils
1 Teaspoon, 1 Bowl, 1 Wooden spoon, 1 Measuring cups, 1 Cutting board, 1 Peeler, 1 Small knife, 1 Tablespoon, 1 Pot mit Deckel, 1 Non-stick pan (28 cm Ø), 1 Slotted spatula, 1 kleine Ladle
Preparation steps
1.
Sweat the shallot in hot butter without colouring until translucent.
2.
In a large bowl, pour the warm milk over the bread, add the eggs, parsley and shallot, season with salt and pepper and mix well. Leave to stand for about 20 minutes.
3.
Form the dough into smooth round dumplings and simmer gently for about 20 minutes in salted water.
4.
Sweat the shallot and garlic briefly in hot butter, add the wine and reduce slightly. Add the cream and crème fraiche, simmer until slightly thickened and season with salt and pepper. Add the parsley and chives last of all.
5.
Fry the mushrooms in hot butter in a non-stick pan for 3-4 minutes until golden brown and season with salt and pepper.
6.
Arrange the mushrooms on plates, pour over the cream sauce, add the dumplings and serve garnished with parsley.
