Bread dumplings with mushroom cream sauce

Ingredients for 2 servings:

• 1 ½ rolls
• 60 ml milk, warm
• ½ egg(s)
• Breadcrumbs or flour
• 1 tsp oil
• 1 onion(s), finely diced
• Parsley, chopped
• Salt
• nutmeg
• 200 g mushrooms
• 1 onion(s), diced
• 1 tsp oil
• 1 tsp flour
• 50 ml cream
• 150 ml milk
• Parsley, chopped
• Broth, granulated
• salt and pepper

Instructions

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

Cut the rolls into small pieces and place them in a bowl. Sauté the onion and parsley in oil in a pan and add to the rolls. Beat the egg in a cup and add only half of it to the bread dough. Pour over a little warm milk and knead vigorously with your hands. Season with salt and nutmeg. If the dough is too soft, add a little more breadcrumbs and knead again. With moistened hands, form either 1 large or 2 small dumplings from the dough and let them stand in salted water for about 20-30 minutes. The water should not be boiling once the dumplings are in the pot. Sauce: Clean and slice the mushrooms. Sauté the onion and mushrooms in oil. Dust with flour and mix well, then add the cream and milk. Season with granulated stock, salt, and pepper, and let it simmer briefly. Finally, add the chopped parsley.