Bread Dumplings with Wild Mushroom Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 rolls, stale
- 2 small onions
- 1 clove garlic
- 0.5 ½ bunch parsley
- 20 g butter
- some chives
- 2 egg (s)
- 1 tablespoon flour and some breadcrumbs as required
- liter ⅛ milk
- salt and pepper
- 1 ½ kg mushrooms (forest mushrooms), what can be found
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cut the rolls from the day before into small cubes and soak them in the warm to hot milk and leave to stand for about 15 minutes. Then mix in the eggs with the chopped chives and the finely chopped parsley. Cut an onion into small cubes and the garlic clove as well and then toast in butter. They are also mixed with the mass and seasoned. To bind it, add 1 tablespoon of flour and, if it is still too runny, some breadcrumbs.
- Now four dumplings are formed from the mass, which are placed in boiling salt water and simmer for 15-20 minutes on a low flame.
- Clean the forest mushrooms and cut into slices, rub with kitchen paper if necessary. Salt and pepper the mushroom slices and add to the hot butter. Sauté a small onion, cut into small pieces and dust with flour. Then thicken with water or vegetable stock and bring to the boil. Add salt and pepper. The sauce is ready. If you want, you can also add parsley to the sauce.
- Then arrange on the plate and serve.
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