Chanterelle Bacon Bread Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 bread rolls, 1-2 days old
- liter ⅛ milk
- 2 egg (s)
- 1 handful bacon, diced
- 1 small Glass chanterelles
- some parsley
- 1 medium onion (s)
- salt and pepper
- nutmeg
- Vegetable oil
- Possibly a mixture spices (mushroom spice), or ground mushrooms
Print Recipe
Pin Recipe Instructions
- Cut the rolls into strips and place in a bowl. Bring the milk to the boil and remove from the stove. Stir the eggs and nutmeg into the milk and pour everything over the breadcrumbs. Let rest for about 10 minutes. In the meantime, cut the chanterelles into small pieces and fry them in a pan with a little oil. Dice the onion and after about 5 minutes add it together with the bacon and fry for another 5 minutes. Salt and pepper and finally mix in the parsley. A teaspoon of mushroom spice or ground mushrooms enhances the mushroom taste of chanterelles in a jar or a can. Of course, the dumplings taste best with fresh chanterelles. Add the mushroom and bacon mixture to the breadcrumbs in the bowl and knead everything thoroughly with your hands. If the dumpling mixture is too sticky, add a little flour or breadcrumbs. Shape the mixture into roughly hand-sized dumplings and let them simmer in lightly salted water for about 10 minutes.
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