Bread Dumplings with Mushroom Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- butter
- 200 ml milk
- 250 g dumplins - bread
- 3 egg (s)
- 1 tablespoon parsley, chopped
- 1 teaspoon salt
- 1 pinch (s) pepper
- 1 pinch (s) nutmeg
For the sauce: (mushroom sauce)
- 500 g mushrooms
- 1 onion (s)
- 40 g butter
- 1 teaspoon flour
- 0.5 teaspoon ½ salt
- 1 pinch (s) pepper
- 100 ml water
- 1 cup cream
- 1 tablespoon parsley, chopped
- 1 teaspoon vinegar
Print Recipe
Pin Recipe Instructions
- For the bread dumplings, finely dice 1 onion and sauté in butter, deglaze with 200 ml milk. Pour the hot milk over 250 g of dumpling bread and let it rest for 10 minutes. Add 3 eggs and 1 tablespoon of chopped parsley. Season with 1 teaspoon salt, 1 pinch of pepper, 1 pinch of nutmeg and knead loosely. Shape the dough into 8 dumplings and place in salted boiling water. Let the dumplings steep for 20 minutes.
- For the mushroom sauce, clean 500 g mushrooms, wash briefly and cut into slices. Dice 1 onion, sauté 40 g butter with the mushrooms. Dust with 1 teaspoon flour. Season with 0.5 teaspoons of salt and a pinch of pepper. Pour 100 ml of water and 1 cup of cream. Let simmer for 10 minutes. Add 1 tablespoon of chopped parsley and 1 teaspoon of vinegar and season to taste.
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