John Myers
Bread Dumpling Muffins with Mushroom Cream
The perfect bread dumpling muffins with mushroom cream recipe with a picture and simple step-by-step instructions.
- 1 Fresh shallot
- 1 tbsp Butter
- 350 ml Milk
- 300 g Baguette old
- 0,5 bunch Parsley
- 3 Eggs
- Salt and pepper
- 1 Fresh shallot
- 1 Clove of garlic
- 250 g King oyster mushrooms
- 250 g Mushrooms brown
- 2 tbsp Butter
- 1 tbsp Rapeseed oil
- 250 ml Vegetable broth
- 200 g Whipped cream
- 1 tsp Food starch
- 1 tbsp Water
- Salt and pepper
- Grated lemon peel
- 0,5 bunch Chives fresh
- 2 tbsp Pine nuts oblong
- Peel off shallot and cut into fine cubes. Melt 1 tablespoon of butter in a pan, fry shallots in it until translucent. Heat milk in a saucepan. Cut the baguette into small cubes, pluck the parsley leaves and roughly chop. Place the baguette with parsley, shallots, egg yolks, salt and pepper in a bowl. Pour warm milk over them. Let the mixture rest for about 20 minutes.
- Preheat the oven to 200 degrees (convection: 180 degrees). Beat the egg whites until stiff, carefully fold into the muffin mixture, season with salt and pepper. Line 2 muffin trays with 12 silicone molds and fill in the muffin mixture. Bake the muffins in the hot oven for about 20 minutes.
- For the mushroom and cream sauce: peel off the shallot and garlic, finely dice or chop, clean the mushrooms, halve or quarter depending on the size.
- Heat the butter and oil in a large pan, sauté the shallot and garlic in it. Add all the mushrooms and fry well. Deglaze with the stock and simmer a little. Pour in the cream. Let simmer for 5 minutes. Season with salt, pepper and lemon zest Thicken with the starch and cut the chives into rolls.
- Roast the pine nuts in a pan without fat. Arrange on a plate with bread dumplings and mushroom cream and serve dusted with pine nuts.
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