Bread dumplings with chanterelle cream sauce

Ingredients for 4 servings:

• 5 rolls
• 2 eggs
• 1 onion(s)
• 1 shot of milk
• 1 small bunch of parsley
• a little salt and pepper
• salt water
• 250 g chanterelles or other mushrooms
• 1 onion(s), to taste
• 250 g crème fraîche
• 250 ml cream
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Cut the rolls (they don’t have to be fresh) into thin slices and place them in a large bowl. Crack the eggs over them. Sauté the onions in a small pan with butter until translucent and add to the rolls. Add a good splash of milk. Wash the parsley, remove the stalks, and finely chop. Then add everything to the bowl, season with salt and pepper, and let everything simmer for half an hour. Trim the chanterelles and sauté them in butter and a little olive oil. If you like, you can also sauté an onion and fry the mushrooms in it beforehand. After a few minutes, when the chanterelles are well browned on all sides, add the cream and sour cream. Let everything simmer on low heat. Knead the bread mixture thoroughly with your hands until smooth. Then roll the dumplings (about the size of a fist, but smaller is fine). Place the dumplings in bubbling salted water, bring to a boil briefly, and then let simmer on low heat. When all the dumplings have risen to the boil, they should be ready. Larger dumplings may need to be left in the hot water a little longer. Remove the finished dumplings from the water, drain, and place them in a deep dish. Pour the mushroom sauce over them and serve hot. Tip: Rolling the dumplings works best if you repeatedly moisten your hands under cold water.