Mushroom Sauce with Dumplings
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g rolls, stale, diced (dumplin bread)
- liter ⅛ milk
- 1 onion (s)
- 10 grams flour
- 2 egg (s)
- herbs, fresh
- some oil (sunflower oil)
- salt and pepper
- 700 g chanterelles (chanterelles)
- 1 large onion (s)
- 0.25 liter ¼ whipped cream
- liter ⅛ vegetable stock
- Oil or butter
- Flour for dusting
Print Recipe
Pin Recipe Instructions
- For the dumplings, cut the onion into small pieces and fry in sufficient oil. Put the dumpling bread in a bowl and pour 1/8 liter of hot milk over it. Add the eggs and the fried onions. Season with parsley (or a mixture of herbs), salt and pepper. Add 10 g of flour. Knead everything well so that it forms a mass. Let rest a little.
- In the meantime, bring the water to a boil in a large saucepan. Form round dumplings with moistened hands and add to the boiling water. As soon as the dumplings float to the surface, remove them from the water bath and drain.
- For the mushroom sauce, cut the onion and roast it in the best olive oil. In the meantime, cut the cleaned chanterelles into small pieces and add to the onions. Fry until all of the liquid has been reduced from the mushrooms.
- Season with a little paprika, salt, pepper and herbs. Dust with flour, add whipped cream and vegetable soup. Let it reduce until a creamy sauce is formed. Arrange the mushroom sauce in soup plates with two dumplings each.
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