John Myers
Ingredients for 2 servings:
- 600 g mushrooms (champignons, chanterelles, porcini mushrooms, etc.)
- 2 shallots
- 50 g butter
- 5 rolls, stale
- ⅛ liter milk
- 1 egg(s)
- 2 tbsp parsley, chopped
- 1 tbsp flour
- 200 g whipped cream
- Water (salt water)
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
very tasty and easy!
Clean the mushrooms thoroughly (don’t wash them if possible) and chop them up. Peel and dice the shallots, fry half in 20g butter until translucent, and place on the sliced bread rolls. Bring the milk to a boil, season with salt and pepper, pour over the mushrooms, and let stand for 10 minutes. Whisk the egg and mix it in loosely with 1 tablespoon of parsley and the flour. Form into 4 dumplings and let them stand in boiling salted water for 20 minutes. Fry the remaining shallots and mushrooms in the remaining butter until translucent and season. Add the cream and reduce. Stir in the parsley and serve the mushrooms with the drained dumplings.
Facebook Comments