John Myers
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Bread Dumplings with Creamed Mushrooms
The perfect bread dumplings with creamed mushrooms recipe with a picture and simple step-by-step instructions.
Dumplings:
- 280 g Dumpling bread (sliced stale rolls / rolls / baguette)
- 200 ml Milk
- 100100 g 1 Zwiebel
- 1 tbsp Sunflower oil
- 1 tbsp Butter
- 1 Ei
- 0,5 Cup Plucked parsley frozen (own production!)
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 3 big pinches Freshly grated nutmeg
- 2 tsp Salt
Creamed mushrooms.
- 600 g Porcini mushrooms (collected, cleaned and frozen)
- 100 g 1 Zwiebel
- 1 tbsp Sunflower oil
- 1 tbsp Butter
- 250 g Cooking cream
- 1 tbsp Sour cream
- 2 tsp Instant vegetable broth
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 3 big pinches Freshly grated nutmeg
- 1 Cup Plucked parsley (own production!)
- 1 tsp Glutamate / alternatively 1 teaspoon instant chicken broth
- 1 powerful splash Lemon juice
Serve:
- Basil tips for garnish
- Half cherry tomatoes for garnish
Dumplings:
- Cut the rolls into very fine slices (in Bavaria you can buy ready-made dumpling bread for this at the bakery), heat the milk (200 ml), sprinkle the cut rolls with it, press together with a saucer and let stand / steep for a while. Peel the onion, finely dice and fry in a pan with sunflower oil (1 tbsp) until translucent. Add the onion cubes, the egg, parsley (½ cup frozen), coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and grated nutmeg (3 big pinches) to the soaked bread rolls and with the Work / knead well by hand. Form 8 – 9 dumplings with moistened hands and steep / cook in plenty of salted water (2 teaspoons of salt) for about 15 minutes, attention: the water must not boil bubbling! When the dumplings rise and turn, they’re done. Remove the dumplings and place them on a plate with a small upturned saucer. This allows the liquid to drain off easily.
Creamed mushrooms:
- Peel and dice the onion. Heat sunflower oil (1 tablespoon) and butter (1 tablespoon) in a pan and fry / stir-fry the onion cubes. Add the frozen porcini mushrooms and stir-fry / stir-fry. Deglaze / pour in the cooking cream (250 g) and season with vegetable stock (2 teaspoons instant), coarse sea salt ground from the nutmeg (3 big pinches). Fold in the parsley (1 cup frozen), season with glutamate (1 teaspoon / alternatively 1 teaspoon instant chicken broth) and a strong splash of lemon juice and let everything simmer / reduce for a few more minutes.
Serve:
- Bread dumplings with creamed mushrooms and garnished with half a cherry tomato and a basil tip, serve.
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