Heat clarified butter in a pan. Finely dice the shallots, sauté half of them until translucent. Cut the pretzel and rolls into thin slices and roast them until they are light golden brown.
Transfer to a bowl. Heat 200 ml liters of milk and pour over it.
Mix the cornstarch well with another 50 ml of cold milk and add to the pretzel mixture.
Separate eggs, chop parsley. Add egg yolk and two thirds of the parsley, a little salt (about 1/2 teaspoon; pretzels are already salty), nutmeg and pepper. Stir everything well and cover and let rest for an hour, mixing every now and then.
Sauté the ready-to-cook mushrooms in a little olive oil together with the remaining shallots. Deglaze with red wine, add salt, pepper, cinnamon and the rest of the parsley. Season to taste and simmer until the liquid has completely evaporated.
Beat the egg whites with a little salt to form the egg whites, carefully fold into the dumpling mixture; Now distribute these in a rectangle on a wet tea towel, distribute the mushrooms in the middle from the left to the right dumpling mass edge in a bead-like manner.
Lift the long edges of the cloth and fold over the dumpling mass, so that a closed sausage is created. Tie the roll at the ends of the dumpling mass with string. Place in an elongated roasting pan in gently simmering salted water and let steep for 45 minutes. Turn the dumplings halfway through the cooking time.
Roll up carefully and cut into slices.
Tastes good as a vegetarian main meal with crunchy leaf salads from the market, as a side dish for example with game or game roast. The dumplings are easy to prepare and - fully cooked - can also be frozen. The preparation is much easier than the visual and taste results suggest.
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