John Myers
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Bread Dumpling Bundt Cake with Cream Mushrooms
The perfect bread dumpling bundt cake with cream mushrooms recipe with a picture and simple step-by-step instructions.
Bread dumpling bundt cake:
- 10 Bun old
- Chopped fresh parsley
- 1 Chopped onion
- 2 tbsp Oil
- 300 ml Warm milk
- 2 Eggs size M
- 2 tsp Seasoned salt from my KB
- 2 tsp Black pepper from the mill
- Freshly grated nutmeg
- Some oil for the mold
- Bundt pan, aluminum foil
Cream mushrooms:
- 200 g Fresh chanterelles
- 300 g Mushrooms brown
- 1 Chopped onion
- Zest of one lemon
- Juice of half a lemon
- 2 tbsp Butter
- 2 tsp Seasoned salt from my KB
- 2 tsp Garlic pepper from my KB
- 2 tbsp Dried marjoram
- 2 tsp Spelled flour
- 250 ml Creme Fine
- Black pepper from the mill
- Freshly chopped chives
Bread dumpling bundt cake:
- Roughly dice the rolls.
- Heat the butter and fry the onion cubes in it, add to the bread cubes! Add milk, spices and eggs and knead everything well!
- Brush the gugelhupf tin with oil and press the bread dumpling mixture in well! Cover with aluminum foil!
Pre heat the oven to 180 degrees celcius!
- Bake the form in the oven for about 45 minutes!
Cream mushrooms:
- In the meantime, clean and roughly chop the mushrooms. Heat the oil in a pan and fry the mushrooms in it for about 5 minutes, then add the onion cubes and fry for about 10 minutes!
- Add lemon peel, juice, seasoned salt, garip pepper, marjoram, pepper and flour and stir! Deglaze with Creme Fine!
- Topple the bread dumpling bundt cake, cut into slices and distribute with the cream mushrooms on plates and serve with fresh chives!
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