Napkin dumplings with chanterelle cream
easy
90 mins
90 mins
Ingredients
- 3/4 l Milk
- 5 Bread roll (from the previous day; 250 g)
- 5 eggs + 3 egg yolks (Gr. M)
- 7-10 Tbsp salt, pepper, nutmeg
- 400-500 g Chanterelles
- 1 medium onion
- 1 TABLESPOON Oil, one go. tablespoon flour
- 100-150 g Whipped cream
- 1/2 TEASPOON Vegetable broth (instant)
- 2 TABLESPOONS butter/margarine
- 1/2 bunch Parsley
- 7-10 Tbsp aluminium foil, transparent film
Directions
- 1
Warm up the milk. Dice rolls, pour milk over them. Whisk eggs and egg yolk, season. Pour over the rolls, mix well. Let it stand for about 15 minutes.
- 2
Cut 2 strips each of transparent and aluminium foil of approx. 40 cm length. Place 1 strip each of transparent film on 1 strip of aluminium foil. Spread 1/2 dumpling mixture lengthwise on 1 strip. Form into a roll. Wrap the dumpling mixture first in cling film, then in aluminium foil and twist the ends together tightly. Leave to stand in a large pot in lightly boiling water for approx. 30 minutes
- 3
Clean the mushrooms, or wash them briefly and pat them dry. Cut in half depending on size. Peel and chop the onion. Fry in hot oil. Fry the mushrooms for about 5 minutes, turning them. Season with salt and pepper. Dust with flour and sweat. Deglaze with 1/4 l water and cream. Bring to the boil, stir in broth. Simmer for about 5 minutes. Season with salt and pepper
- 4
Lift out dumplings, remove foils. Cut dumplings into wide slices. Heat the fat. Fry dumplings in it, if necessary in portions until golden brown. Serve everything. Wash and chop the parsley, sprinkle over it
Nutrition Facts
530 kcal
47 g
29 g
17 g
More Delicious Recipes
