Bread dumplings with creamed mushrooms

Ingredients for 4 servings:

• 10 rolls, old or ready-made dumpling bread of 10 rolls, e.g. from the bakery to buy
• ¼ liter of milk
• 4 eggs
• 1 onion(s)
• 1 bunch of parsley
• Salt
• pepper
• 600 g mushrooms (chanterelles / button mushrooms)
• 1 m.-sized onion(s)
• 3 tbsp butter
• 2 tbsp parsley, freshly chopped
• 2 tbsp flour
• ¼ liter wine, white, dry
• ½ liter broth
• 200 ml cream
• Salt
• Pepper, freshly ground white

Instructions

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

For the bread dumplings, place the bread in a bowl. Alternatively, cut the old bread into thin strips or crush it like very thick, coarse breadcrumbs. Bring the milk to a boil briefly and pour it over the bread dumplings. Cover the bowl and let it swell for about 10 minutes. Finely chop the parsley and onion. Add the eggs, finely chopped herbs, and onion to the dumpling mixture, season with salt and pepper. Knead the mixture thoroughly, using your hands if you like. Form the mixture into about 8 palm-sized balls, place them in boiling salted water, and cook for about 20 minutes. For the creamed mushrooms, clean the mushrooms and halve or quarter any larger ones. Leave small mushrooms whole. Peel and finely chop the onion. Melt 1 tablespoon of butter in a pan and sauté the onions and mushrooms for about 10 minutes. Season with salt and pepper, and sprinkle with parsley. In a second pan, heat the remaining butter and stir in the flour. Stir continuously until a roux is formed, stirring until no lumps remain. Then pour in the wine and stock and bring to a boil briefly. Season with salt and pepper. Add the cream, stir, and fold in the mushroom mixture. Do not allow to boil again.