Bread Dumplings with Mushroom Ragout

Summary

Ingredients

• 8 rolls, from the day before (no toast!)
• 1 onion (s)
• 1 tablespoon butter
• 1 bunch parsley
• 250 ml milk
• 3 egg (s) (size M)
• salt and pepper
• 800 g mushrooms (chanterelles, champinons), mixed
• 1 onion (s)
• 1 lemon (s), untreated
• oil
• 250 g whipped cream
• 4 tablespoon sour cream or sour cream

Print Recipe Pin Recipe

Instructions

1. In the morning, cut the rolls into wafer-thin slices and place in a large bowl. Peel the onion, dice finely, sauté in butter. Wash the parsley, shake dry, finely chop the leaves. Mix half of it with the onion and add to the rolls. Heat the milk and pour over the rolls. Cover the bread roll and let it steep for 20-30 minutes.
2. Meanwhile, clean the mushrooms. Cut the mushrooms into slices. Leave the small chanterelles whole and only cut the large ones in half. Peel the onion and dice very finely. Put everything aside, covered with a damp cloth.
3. Whisk the eggs, mix into the bread roll mixture. Season with plenty of salt and pepper, otherwise the dumplings will hardly have any taste afterwards. If the dough is too soft, add a little more flour. Shape the mixture into bread dumplings with moistened hands. Set the dumplings aside with a damp kitchen towel.
4. Boil plenty of salted water in a large saucepan 20 minutes before serving. Put the dumplings in it and let it simmer in the no longer boiling water for 10-15 minutes.
5. In the meantime, wash the lemon with hot water, dry it and rub the peel off. Heat 1 teaspoon of oil in a large pan. Sauté onion cubes in it, remove.
6. Heat the oil in the pan again, fry the mushrooms in portions for 2 minutes while stirring. Put all the mushrooms in the pan, add onion cubes (possibly bacon) and lemon zest. Season with salt and pepper.
7. Add the cream and cook for about 5 minutes. Sour cream / sour cream and the rest of the parsley and let simmer for a while.