Cream mushrooms with bread dumplings
easy
105 mins
105 mins
Ingredients
- 1 Onion
- 250 g Pretzel rolls (from the previous day)
- 200 ml Milk
- 2 Eggs (size M)
- 400 g Mushrooms
- 150 g Chanterelles
- 100 g Shallots
- 40 g streaky smoked bacon
- 1 collar Chives
- 1-2 TABLESPOONS clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 100 ml dry white wine
- 3/8 l Vegetable broth (instant)
- 125 g Whipped cream
- 1-2 TABLESPOONS dark sauce thickener
- 7-10 Tbsp Parsley
Directions
- 1
For the dumplings warm milk lukewarm. Peel and finely chop the onion. Finely dice the pretzel rolls and pour lukewarm milk over them. Add the diced onion and eggs, knead the mixture and let it stand for about 1 hour.
- 2
In the meantime, clean and trim the mushrooms. Halve the mushrooms. Peel shallots and, depending on the size, possibly halve them. Cut bacon into small cubes. Wash the chives and cut into small rolls.
- 3
Leave the bacon in a pan without fat until crispy, take it out. Heat the lard in the rendered bacon fat. Sauté the shallots and mushrooms for about 8 minutes. Fry the chanterelles for another 3 minutes.
- 4
Season with salt and pepper. Deglaze with white wine, boil down for 2 minutes at high heat. Add stock and cream, bring to the boil briefly. Add sauce thickener, bring to the boil briefly. Add chives and diced bacon and season again.
- 5
Shape the dumpling mixture into 8 dumplings with wet hands. Cook in boiling salt water for about 15 minutes. Serve in portions with the creamed mushrooms. Serve garnished with parsley.
Nutrition Facts
470 kcal
35 g
26 g
15 g
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