Bavarian Bread Dumplings with Cream Forest Mushrooms

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 wooden spoon and leave to stand for a while. Peel the onion, dice it finely and fry it in a pan with butter until translucent. Add the onion cubes, the egg, parsley (2 tablespoons 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 6 dumplings with moistened hands and let them simmer / 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. Take out the dumplings and place them on a plate with a small upturned saucer. This allows the liquid to drain well.

Here: *) Porcini mushrooms, chestnut boletus, red foot boletus and goat lip onion, peel and dice. Heat sunflower oil (2 tbsp) in a pan and fry / stir-fry the onion cubes. Add the frozen forest mushrooms and stir-fry / stir-fry. Deglaze / pour in the cooking cream (200 g) and season with vegetable stock (2 teaspoons instant), coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches) and ground nutmeg (3 big pinches). Fold in the parsley (2 tbsp frozen) and let everything simmer for a few more minutes.

Serve Bavarian bread dumplings (2 pieces each) with creamed forest mushrooms, garnished with parsley.