John Myers
Fried Napkin Dumplings with Chanterelles in Cream Sauce
The perfect fried napkin dumplings with chanterelles in cream sauce recipe with a picture and simple step-by-step instructions.
- 200 ml Milk
- 3 Bun old
- 4 Spring onions
- 2 tsp Oil
- 1 Egg
- Salt and pepper
- Freshly grated nutmeg
- 200 g Fresh chanterelles
- 1 Fresh shallot
- 1 tbsp Flour
- 200 g Cream
- 1 tbsp Butter
- 0,5 bunch Parsley
- Heat the milk in a saucepan. Cut the rolls into small pieces. Cut the spring onions into rings and roughly chop the parsley.
- Put the bread rolls in a bowl, pour the milk over them and let them swell.
- Heat the oil in a pan and fry the spring onions in it. Knead the bread roll mixture with the egg, half of the parsley, salt, pepper and nutmeg, cover and let stand for about 60 minutes.
- Shape the bread roll into a roll, place it on a kitchen towel and roll it up tightly, tie the ends together with kitchen twine and let it simmer in boiling water for about 30 minutes.
- Clean the chanterelles and cut in half, depending on size. Peel off the shallot and cut into small cubes. Fry the mushrooms and shallots in hot oil until brown, dust with flour and sweat, deglaze with the cream and simmer for about 5 minutes. Season with salt and pepper and fold in the remaining parsley.
- Take the napkin dumplings out of the pot and remove the tea towel. Cut the dumplings into 2 cm thick slices and fry them in the hot butter in a pan on both sides until golden brown.
- Spread the chanterelle cream with the dumpling slices on plates and serve.
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