John Myers
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Bread Dumplings with Cream Chanterelles
The perfect bread dumplings with cream chanterelles recipe with a picture and simple step-by-step instructions.
For the bread dumplings:
- 5 Stale rolls, about 175 g
- 1 teaspoon Salt
- 180 ml Milk
- 1 small Chopped onion
- 1 bunch Chopped parsley
- 2 Eggs, size M
For the chanterelles:
- 2 Servings Chanterelles from frozen storage
- 10 g Butter
- 40 g Ham cubes
- 1 kl. Diced onion
- 100 ml Broth
- 200 ml Cream
- 200 ml Chopped parsley
- 0,5 cube Mashed gravy
- Cut the rolls into small cubes and place in a bowl. Add the salt and pour the warmed milk over it. Cover the bowl and let it rest for 20 minutes – the milk should now be absorbed. Add the onions, parsley and eggs and knead everything with your hands to form a thick dough, then form 6 dumplings.
- Bring 2 liters of lightly salted water to the boil and add a sample dumpling. If it doesn’t fall apart, the batter is good. If necessary, work a little more flour into the dough. Put the dumplings in the boiling water and let them simmer for about 20 minutes. When all the dumplings float on top, they’re done.
- For the chanterelles, sauté the diced ham and onion in the butter until translucent, add the frozen mushrooms and quickly defrost while turning the pan, fry for a moment and deglaze with the stock and cream.
- Add half of the parsley and cook the mushrooms covered for 10 minutes. This reduces the liquid a little and the sauce becomes creamy. Stir in the gravy, season to taste again, sprinkle with the remaining parsley and serve the creamed chanterelles with the bread dumplings.
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