Fried bread dumplings with chanterelle cream

Name: Fried bread dumplings with chanterelle cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 ml Milk; 5 Bread roll (from the previous day; 250 g); 2 medium-sized onions; 2 TABLESPOONS Oil; 2 Eggs; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp grated nutmeg; 400 g (580 ml) fresh or 1 glass of chanterelles; 1 TABLESPOON Flour; 150 ml Vegetable broth (instant); 150 g Whipped cream; 2 TABLESPOONS Butter or margarine; 1/2 bunch flat leaf parsley; 2 clean dishtowels; 7-10 Tbsp Kitchen yarn

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 ml Milk
5 Bread roll (from the previous day; 250 g)
2 medium-sized onions
2 TABLESPOONS Oil
2 Eggs
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp grated nutmeg
400 g (580 ml) fresh or 1 glass of chanterelles
1 TABLESPOON Flour
150 ml Vegetable broth (instant)
150 g Whipped cream
2 TABLESPOONS Butter or margarine
1/2 bunch flat leaf parsley
2 clean dishtowels
7-10 Tbsp Kitchen yarn

Directions

1
Warm up the milk. Dice the rolls, pour the milk over them and let them swell. Peel 1 onion, dice finely and fry in 1 tablespoon of oil. Knead the bread roll mixture with the eggs and diced onion. Season with salt, pepper and nutmeg. Cover and leave to stand for about 1 hour.
2
Form 2 rolls out of the roll mass and roll them up in 1 tea towel each, tie the ends together with kitchen string. Let it simmer in boiling water for about 30 minutes. Clean the chanterelles, wash them if necessary and halve them depending on size. Drain mushrooms from the jar. Peel and chop 1 onion. Fry the mushrooms and onion in 1 tablespoon of hot oil until brown. Sprinkle with flour and sauté. Deglaze with broth and cream, simmer for about 5 minutes. Season with salt and pepper. Take out dumplings, remove tea towels. Cut dumplings into slices of about 2 cm thickness and fry them in hot fat on both sides until golden brown.
3
Fry the mushrooms and onion in 1 tablespoon of hot oil until brown. Sprinkle with flour and sauté. Deglaze with broth and cream, simmer for about 5 minutes. Season with salt and pepper. Take out dumplings, remove tea towels. Cut dumplings into slices of about 2 cm thickness and fry them in hot fat on both sides until golden brown. Wash parsley and dab dry. Pluck off the leaves and chop them coarsely, except for a little bit for garnishing. Add parsley to the chanterelles and bring to the boil again briefly. Arrange the dumpling slices with the chanterelle cream on a plate. Garnish with the rest of the parsley and serve
4
Wash parsley and dab dry. Pluck off the leaves and chop them coarsely, except for a little bit for garnishing. Add parsley to the chanterelles and bring to the boil again briefly. Arrange the dumpling slices with the chanterelle cream on a plate. Garnish with the rest of the parsley and serve
5
Waiting time approx. 1 hour