Summary

Ingredients

For the sauce:

• 1 kg mushrooms
• 2 bunch spring onion (s)
• 2 bottles Cremefine for cooking
• 1 tablespoon tomato paste
• 1 teaspoon mustard
• some salt and pepper
• Sweet paprika

For the dumplings:

• 5 roll (s), stale
• 250 ml milk
• 2 medium egg (s)
• 1 tablespoon butter
• 1 medium onion (s)
• some salt and pepper
• 2 tablespoon parsley
• 1 tablespoon oil for frying

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Instructions

1. For the sauce:
2. Clean and slice the mushrooms, wash and wash the spring onions and cut into rings. Heat the oil in a pan, sauté the mushrooms and spring onions. Pour Cremefine into the mushroom mixture and bring to the boil while stirring. Stir in the tomato paste and mustard and season with salt, pepper and paprika. Let everything simmer for about 20 minutes.
3. For the bread dumplings:
4. In the meantime, cut the bread rolls into cubes. Whisk the milk and eggs, season with salt and pepper, pour over the rolls and let stand for 20 minutes. Melt the butter in a pan and fry the onion cut into cubes until translucent. Then also add to the dumpling mixture and finally add the parsley. Form about eight dumplings with wet hands and simmer them in boiling salted water for about 20 minutes.
5. Serve the finished dumplings with the mushroom sauce.