Bread dumplings in chanterelle cream

Ingredients for 4 servings:

• 6 rolls, from the day before
• 250 ml milk
• 2 tbsp parsley, chopped
• 1 onion(s), diced
• 5 eggs
• 1 tsp salt
• 600 g chanterelles, ready to cook
• 100 g smoked pork, raw, diced
• 1 onion(s), diced
• 1 bunch parsley, chopped
• 1 tbsp butter
• 100 ml broth, porcini mushroom broth or meat broth
• 300 ml sweet cream
• 50 ml white wine
• 1 tbsp flour – butter
• Salt
• black pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the rolls into cubes and pour over the warm milk. Sauté the finely chopped parsley and diced onion in butter and add to the mixture. Add the eggs and salt. Let the dough stand for about 20 minutes, then form the dumplings and let them stand in hot, salted water for about 20 minutes. Melt the butter in a saucepan. Sauté the onion until translucent. Add the mushrooms and smoked pork to the pan and fry for 5 to 10 minutes, turning frequently. Pour in the stock and cream and simmer uncovered for 3 minutes. Add the white wine and thicken the mushroom mixture with the flour and butter. Stir well, bring the sauce to a boil briefly, and season the mushrooms with salt and pepper. Stir in the parsley.