Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Serve the dumplings with the sauce and sprinkle with some chopped parsley.