Chanterelle Dumplings
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 7 roll (s), stale
- 150 ml milk, warm
- 2 egg (s)
- salt
- 200 g chanterelles, small ones
- 1 onion (s)
- 50 g breakfast bacon or smoked streaky bacon in one piece
- 0.5 ½ bunch parsley, smooth
- 2 tablespoon butter
- 0.5 teaspoon ½ marjoram, dried
- Pepper, black, freshly ground
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cut 7 rolls from the previous day into thin slices. Pour the warm milk over it and press on a lid or plate firmly, leaving it to soak for 15 minutes. Then add the eggs, salt, pepper and nutmeg and mix well.
- Clean the chanterelles and cut up the larger ones. Peel the onion and finely dice it together with the bacon. Finely chop the parsley.
- Melt the butter in a pan and leave the bacon in it. Add the onion and sweat until translucent. Add the mushrooms and fry for a good 5 minutes, turning several times, until the liquid has evaporated. Sprinkle in parsley and marjoram, fry briefly and season with a little salt and pepper.
- Let the mushroom mixture cool down, mix into the bread dough and knead everything well. Shape dumplings of the same size with wet hands and pour them into plenty of boiling salted water. Let simmer in an open pot for 20 minutes, do not boil anymore.
- The dumplings go well with game dishes or ragouts. But also very tasty on its own as a separate dish with a sauce and a side salad.
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