Dumplings with chanterelle cream

Diane Archer
3 6
50 mins
50 mins


Servings: 4
  • 6 Bread rolls (50 g each; from the previous day)
  • 250 ml Milk
  • 3 Onions
  • 2 TABLESPOONS Butter
  • 6 Stem(s) Parsley
  • 2 Eggs (size M)
  • 1 Egg yolk (size M)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 600 g Chanterelles
  • 100 g streaky smoked bacon
  • 1 TABLESPOON Flour
  • 200 ml Vegetable broth (instant)
  • 200 g Whipped cream


  1. 1

    Finely dice the rolls. Heat the milk, pour over the rolls and let them steep for about 30 minutes. Peel and finely dice 2 onions. Heat 1 tablespoon of butter and sauté the onions.

  2. 2

    Wash and finely chop the parsley. Add eggs, egg yolk, diced onion and parsley to the rolls. Knead everything well and season with salt and pepper. If the mixture is too dry, add some more milk.

  3. 3

    Form 8 dumplings and set aside. Wash and clean the mushrooms. Cut the remaining onion roughly into cubes. Dice bacon. Let dumplings simmer in boiling salt water for 10-15 minutes. Meanwhile, drain bacon in a pan without fat for about 5 minutes at medium heat.

  4. 4

    After 3 minutes add onion cubes. Remove the bacon from the pan. Add mushrooms to the hot bacon fat and braise for approx. 3 minutes while turning. Add mushrooms to the bacon and keep warm. Heat 1 tablespoon of butter in the pan.

  5. 5

    Add flour and sweat for about 1 minute while stirring. Add stock and cream while stirring, bring to the boil and simmer for about 2 minutes at reduced heat while stirring continuously. Remove the dumplings from the water.

  6. 6

    Arrange dumplings, mushrooms and sauce.

Nutrition Facts

700 kcal
52 g
46 g
20 g

Categories & Tags

Main Dishes