John Myers
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Creamed Mushrooms with Bread Dumplings
The perfect creamed mushrooms with bread dumplings recipe with a picture and simple step-by-step instructions.
For the creamed mushrooms:
- 700 g Mixed mushrooms, e.g. brown mushrooms, chanterelles, porcini mushrooms, brown caps
- 1 Onion
- 125 ml Vegetable broth
- 150 g Whipped cream or cream for cooking
- 0,5 bunch Parsley
- 1 tsp Caraway seeds, whole or ground
- Salt pepper
- 2 tbsp Wine vinegar
- 30 g Butter
For the bread dumplings:
- 3 Roll from the day before
- 1 small Onion
- 125 ml Milk
- 0,5 tsp Salt
- 1 tbsp Breadcrumbs
- 2 Eggs size M
- 0,5 bunch Parsley
- 1 tbsp Butter
- For the bread dumplings, cut the rolls or rolls into fine slices and season with salt. Heat the milk and pour over the bread roll.
- Finely dice the onion and sweat in the butter until translucent, add to the rolls. Add breadcrumbs, finely chopped parsley and eggs. Knead into a dough that is not too soft. If the dough is too soft, knead in the breadcrumbs by tablespoon until the dough can be shaped. Cover and let the dough rest for about 15 minutes.
- In the meantime, bring the water to a boil in a large saucepan. Shape the dumplings and add them to the water. Turn down the temperature and let the dumplings simmer for about 15-20 minutes, do not cook anymore. When the dumplings float to the surface, they’re done.
- In the meantime, clean the mushrooms and cut them into slices.
- Bring the water to the boil in a saucepan, add the mushrooms, bring to the boil once and drain immediately, set aside.
- Cut the onion into small cubes and sweat in the butter until translucent. Add the prepared mushrooms and sauté. Pour about 125 ml of vegetable stock, the mushrooms should have a creamy consistency, then add the cream. Let the creamed mushrooms simmer for about 5 minutes.
- Season with salt, pepper, caraway seeds and vinegar.
- Divide the mushroom soup with bread dumplings into plates and serve sprinkled with finely chopped parsley.
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