Bread Dumplings with Mushroom Cream Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 10 roll (s), stale
- 375 ml milk, lukewarm
- 1 tablespoon onion (s), chopped
- 1 bunch parsley
- 90 g butter
- 4 egg (s)
- 2 tablespoon flour
- 800 g mushrooms
- some lemon juice
- 1 onion (s)
- 2 cloves garlic)
- salt and pepper
- 0.5 ½ cup cream
- 1 cup sour cream
- some parsley
Print Recipe
Pin Recipe Instructions
- Cut the rolls into small pieces, season with salt and pour the lukewarm milk over them. Let it steep for 30 minutes. Chop 1 bunch of parsley. Melt 30 g butter in a pan. Sweat 1 tablespoon of chopped onion and parsley in it, add to the rolls, as well as the eggs and 1 tablespoon of flour. Knead the whole thing and let it rest for another 30 minutes.
- Form beautiful dumplings out of the mass and place them in boiling salted water. Bring to the boil briefly and then let it steep for 20 minutes.
- Clean the mushrooms and cut in half or quarter according to size, drizzle with lemon juice. Chop 1 onion and chop the garlic. Sweat in 60 g butter, add the mushrooms and fry, turning frequently. Finally, season with salt and pepper. Mix 1 tablespoon flour with a little cream until smooth, pour over the mushrooms, stir and add the rest of the cream and the sour cream.
- Serve the dumplings with the sauce and sprinkle with some chopped parsley.
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