Arugula bread dumplings with creamed mushrooms

Ingredients for 4 servings:

• 8 rolls, stale
• 400 ml milk, lukewarm
• 1 bunch arugula
• 1 stalk(s) leek
• 1 tbsp butter, soft
• 3 m.-sized eggs
• salt and pepper
• nutmeg
• 800 g mushrooms, fresh
• 2 tbsp butter
• 1 onion(s)
• ½ bunch parsley
• n. B. Lemon peel, chopped
• 150 g cream
• 2 tsp mustard, hot
• Salt
• 1 pinch(s) of caraway powder

Instructions

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

For the bread dumplings, cut the rolls into thin slices and soak in lukewarm milk for 15 minutes. In the meantime, wash the arugula, dry it thoroughly, and chop it finely. Trim the leek and slice it into very fine rings (you may need to halve it again first), then sauté it in 1 tablespoon of melted butter over low heat for 2-3 minutes. Squeeze out the excess moisture from the rolls and mix with the eggs, arugula, leek, and butter. Season with salt, pepper, and nutmeg. Form the mixture into about 8-12 dumplings and cook them in gently boiling salted water for 15-20 minutes. Reduce the heat slightly if necessary so that the water simmers gently and the bread dumplings don’t fall apart. For the sauce, brush off any sand from the mushrooms (do not wash them!) and slice them. Sauté them in 2 tablespoons of melted butter. Peel and finely dice the onion. Chop the parsley and lemon zest. Sauté with the mushrooms for 10 minutes. Finally, add the cream and bring back to a boil. Season with mustard, salt, and caraway. Arrange on plates and serve hot. Note: This recipe also works well as a warm appetizer. For this, make the dumplings slightly smaller. Place only 1-2 small dumplings on each plate with a spoonful of creamed mushrooms and serve.