Spinach Dumplings with Mushroom Sauce

For the dumplings: rinse spinach and blanch in boiling salted water for a few minutes, drain, rinse in cold water and drain again. Squeeze well and chop coarsely.

Cut or tear bread into chunks, pour warm milk over it. Add spinach, parsley, grated Parmesan cheese, peeled and squeezed through the press garlic and eggs. Season with salt, pepper and nutmeg and add as much breadcrumbs as necessary to make malleable mixture. 

With wet hands, make dumplings about ping-pong ball sized and cook in plenty of boiling salted water for about 8 minutes.  

For the mushroom sauce: clean mushrooms and cut into small pieces, if needed. Peel and dice shallot. Heat butter in a pan and saute mushrooms on high heat, add shallot and saute briefly, remove from the pan. Deglaze pan drippings with wine and cream, bring to a boil and season with salt and pepper. Return mushrooms with shallots to the pan and add parsley. Simmer down a little and remove from heat.