Summary

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)

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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.