Mixed Mushrooms in Mushroom Cream Sauce with Bread Dumplings

Dumplings:

1. Cut the rolls into approx. 1 cm cubes and place in a bowl. Peel the onion, chop finely. Wash, beat out and finely chop parsley.
2. Steam the onion in a little oil until translucent. Add 2/3 of the parsley, pour in the milk, heat everything together and pour over the rolls. Beat in the eggs as well and mix everything thoroughly with your hands. Season to taste with salt, pepper and nutmeg and let steep for at least 30 minutes. If the mass is still very soft afterwards, add some breadcrumbs, knead again and let it steep.
3. Bring plenty of water to the boil in a large saucepan. When it boils, add salt. Shape the dumplings into dumplings with moistened hands and add them to the boiling water. As this will cool the water down a bit, bring it to the boil again briefly with the dumplings. Then turn the heat down to the lowest level and just let the dumplings steep. When they swim up they are ready to serve.

Mushrooms:

1. Clean the mushrooms, cut into large pieces. Remove 1/3 of this and dice very small (the mostly less beautiful pieces). Peel the onion, dice finely.
2. Steam the onion in oil in a pan until translucent. Add the finely diced mushrooms and fry vigorously. Deglaze with mushroom stock, bring to the boil and simmer a little. Then pour the cream on and let it simmer as well. Then puree everything with the hand blender until you have a creamy, creamy sauce with small pieces. Season with salt and pepper, keep warm.
3. Now fry the coarse pieces of mushroom well in another pan in butter, season with salt, pepper and sprinkle with the rest of the parsley.
4. To serve, pour the mushroom and cream sauce into a deep plate. Put the fried mushrooms in the middle and serve with a dumpling.