Bavarian sour dumplings with fried mushrooms

Ingredients for 4 servings:

• 350 g dumpling bread
• 400 ml milk
• 4 eggs
• Salt
• black pepper
• nutmeg
• 1 onion(s)
• 1 tbsp butter
• ½ bunch flat-leaf parsley
• 10 g caraway seeds, whole
• 1 onion(s)
• 1 tbsp oil
• some parsley, chopped
• 6 tbsp white wine vinegar
• 250 ml vegetable stock
• 1 tbsp mustard, hot
• Salt
• 1 pinch(s) of sugar
• 6 tbsp vegetable oil
• black pepper
• 300 g chanterelles or porcini mushrooms
• 3 tbsp oil
• salt and pepper
• Thyme

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

A Bavarian national dish and not just leftovers

Place the dumpling bread in a bowl. Heat the milk and pour it over the rolls along with the eggs, salt, pepper, and nutmeg, and let it simmer. Peel and finely chop the onion, then sauté in the butter until translucent. Finely chop the parsley and add it. Add both to the rolls, knead, and form 6 dumplings from the dough. Cook in boiling salted water for 5 minutes, then simmer over low heat for 15 to 20 minutes. Drain and let cool thoroughly. For the dressing, peel and finely dice the onion, and sauté in a small saucepan with a little oil. Add the chopped parsley. Deglaze with white wine vinegar and vegetable stock. Strain everything through a sieve and then blend with the mustard, salt, sugar, and oil using an immersion blender. Season with pepper. Clean the mushrooms, slice them, and fry them vigorously in oil. Season generously with salt, pepper, and thyme. Toast the caraway seeds in a dry pan over low heat until fragrant. Slice the dumplings and toss them in a bowl with the dressing. Arrange on a plate, top with the mushrooms, and sprinkle with the caraway seeds.