Cream chanterelles with bacon, pork medallions and bread dumplings

Name: Cream chanterelles with bacon, pork medallions and bread dumplings
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 5 Bread rolls from the previous day (approx. 300 g); 2 small onions; 10 g Butter or margarine; 250 ml Milk; 350 g Chanterelles; 4 discs Bacon (à approx. 10 g); 2 (approx. 600 g) Pork fillets; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 ml White wine; 125 ml Vegetable broth; 3 Eggs (size M); 7-10 Tbsp grated nutmeg; 1 TEASPOON Flour; 200 g Whipped cream; 4 Stem(s) Parsley; 7-10 Tbsp Aluminium foil

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

5 Bread rolls from the previous day (approx. 300 g)
2 small onions
10 g Butter or margarine
250 ml Milk
350 g Chanterelles
4 discs Bacon (à approx. 10 g)
2 (approx. 600 g) Pork fillets
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 ml White wine
125 ml Vegetable broth
3 Eggs (size M)
7-10 Tbsp grated nutmeg
1 TEASPOON Flour
200 g Whipped cream
4 Stem(s) Parsley
7-10 Tbsp Aluminium foil

Directions

1
Cut the rolls into small cubes and place them in a bowl. Peel and finely dice 1 onion. Melt the fat in a saucepan and fry the diced onion until transparent. Heat the milk and add it to the rolls with the steamed onion and mix.
2
Cover and leave to stand for about 20 minutes.
3
Wash and clean the chanterelles thoroughly. Peel and finely chop 1 onion. Cut the bacon into thin strips. Dab meat dry. Heat 2 tablespoons of oil in a frying pan and fry the fillets thoroughly, turning them over.
4
Season with salt and pepper and place in an ovenproof dish. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 15 minutes. Add wine and stock to the frying pan and let it simmer for about 5 minutes.
5
Beat the eggs and add to the rolls. Knead well and season with salt, pepper and nutmeg. Form 8 medium-sized dumplings from the mixture. Boil up a large pot with plenty of salted water. Let the dumplings simmer for 15-20 minutes at low heat.
6
Heat 1 tablespoon of oil in a frying pan. Fry the onions and bacon for 3-4 minutes, then add the chanterelles and continue to fry for about 2 minutes. Dust with flour and mix. Stir in cream first, then broth and let simmer for about 5 minutes.
7
Season to taste with salt and pepper. In the meantime, remove the meat from the oven, cover with foil and let it rest for about 15 minutes.
8
Wash parsley, shake dry and finely chop the leaves of 3 stalks. Add about 3/4 of the chopped parsley to the chanterelles. Cut the meat open. Lift the bread dumplings out of the water and let them drain.
9
Arrange meat, dumplings and chanterelles on plates, sprinkle with the remaining parsley. Garnish with parsley leaves.