Summary

Ingredients

For the dumplings:

• 10 roll (s), old or purchased dumpling bread rolls, e.g., at the bakery to buy
• 0.25 liter ¼ milk
• 4 egg (s)
• 1 onion (s)
• 1 bunch parsley
• salt
• pepper

For the sauce:

• 600 g mushrooms (Eerline / champinons)
• 1 medium onion (s)
• 3 tablespoon butter
• 2 tablespoon parsley, freshly chopped
• 2 tablespoon flour
• 0.25 liter ¼ wine, white, dry
• 0.5 liter ½ broth
• 200 ml cream
• salt
• Pepper, freshly ground white

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Instructions

1. For the bread dumplings, place the dumpling bread in a bowl. Or cut the old bread into thin strips or grate like very thick, coarse breadcrumbs. Briefly bring the milk to the boil and pour over the dumpling bread. Cover the bowl and let it soak for about 10 minutes.
2. Chop the parsley and onion very finely.
3. Add eggs, finely chopped herbs and onions to the dumpling mixture, season with salt and pepper. Knead the mass thoroughly, also by hand. Shape the mixture into approx. 8 palm-sized balls, add to the boiling salted water and cook for approx. 20 minutes.
4. For the creamed mushrooms, clean the mushrooms and cut larger mushrooms in half or quarter. Leave small mushrooms whole.
5. Peel and chop the onion. Melt 1 tablespoon butter in a pan and sauté the onions and mushrooms for about 10 minutes. Season with salt and pepper, sprinkle with parsley.
6. Heat the remaining butter in a second pan and stir in the flour. Make a roux while stirring constantly until there are no more lumps of flour.
7. Then pour the roux with wine and broth and bring to the boil briefly. salt and pepper.
8. Add the cream, stir and fold in the mushroom pan. Don`t let it boil anymore.