Mushrooms in Cream with Bread Dumplings

by Editorial Staff

Summary

Prep Time 35 mins
Total Time 35 mins
Course Side Dish
Cuisine European
Servings (Default: 2)

Ingredients

  • 600 g mushrooms (mushrooms, chanterelles, porcini mushrooms, etc.)
  • 2 shallot (s)
  • 50 g butter
  • 5 rolls, stale
  • liter ⅛ milk
  • 1 egg (s)
  • 2 tablespoon parsley, chopped
  • 1 tablespoon flour
  • 200 g whipped cream
  • Water (salt water)
Mushrooms in Cream with Bread Dumplings
Mushrooms in Cream with Bread Dumplings

Instructions

  1. Clean the mushrooms well (if possible do not wash them) and cut them into pieces. Peel and dice the shallots, fry half in 20 g butter until translucent and place on the sliced rolls. Bring the milk to the boil, season with salt, pepper, pour over and let steep for 10 minutes.
  2. Whisk the egg and add 1 tablespoon of parsley and the flour loosely to it. Shape into 4 dumplings and let them steep in boiling salted water for 20 minutes.
  3. Fry the remaining shallots and mushrooms in the remaining butter until translucent and season. Add the cream and let it boil down. Stir in the parsley and serve the mushrooms with the drained dumplings.

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