Parsley-bacon dumplings with mushroom cream
easy
75 mins
75 mins
Ingredients
- 3 small onions (about 150 g)
- 80 g streaky smoked bacon
- 60 g clarified butter
- 1 collar flat leaf parsley
- 400 g White bread (from the day before)
- 150 ml Milk
- 3 Eggs (size M)
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 500 g pink mushrooms
- 7-10 Tbsp Salt
- 6 discs Bacon
- 200 ml Vegetable broth
- 100 g Whipped cream
- 1-2 TABLESPOONS sauce thickener
Directions
- 1
Onions peel and in small cubes cut. Cut the bacon into small cubes. Heat 10 g clarified butter. Leave bacon cubes out. Add 1/3 of the onion cubes and steam for about 5 minutes. Let cool off
- 2
Wash parsley, dab dry, pluck leaves and cut into small pieces. Cut white bread into small cubes and place in a bowl. Mix milk and eggs, season with pepper and nutmeg. Stir the egg milk, onion-bacon mixture and parsley into the bread cubes and leave to stand for about 20 minutes
- 3
Meanwhile, cut the bacon slices in half and fry them crisply in a coated pan over medium heat, turning once. Clean and clean the mushrooms and, depending on size, halve or quarter them. Fry the mushrooms in 2 portions of 20 g clarified butter for about 5 minutes each, season with salt, remove
- 4
Form approx. 12 dumplings from the dumpling mixture. Bring plenty of salted water to the boil in a large saucepan and let the dumplings simmer at low heat for about 15 minutes
- 5
Heat 10 g of clarified butter in a pot, fry the remaining onion cubes for about 5 minutes at low heat. Add stock and cream, bring to the boil, add sauce thickener while stirring and simmer for about 5 minutes. Add mushrooms, bring to the boil, season with salt and pepper
- 6
Lift out the dumplings, drain and serve with the mushroom sauce. Garnish with bacon slices. Serve with a colourful salad mix with beetroot leaves and a vinegar-oil dressing
Nutrition Facts
760 kcal
56 g
49 g
23 g
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