Bread dumplings with mushroom cream sauce

Ingredients for 5 servings:

• 10 rolls, stale
• 375 ml milk, lukewarm
• 1 tbsp onion(s), chopped
• 1 bunch of parsley
• 90 g butter
• 4 eggs
• 2 tbsp flour
• 800 g mushrooms
• some lemon juice
• 1 onion(s)
• 2 garlic cloves
• salt and pepper
• ½ cup cream
• 1 cup sour cream
• some parsley

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Cut the rolls into small pieces, season with salt, and pour the lukewarm milk over them. Let stand for 30 minutes. Chop 1 bunch of parsley. Melt 30g of butter in a pan. Sauté 1 tbsp of chopped onion and parsley, then add to the rolls, along with the eggs and 1 tbsp of flour. Knead the mixture and let it rest for another 30 minutes. Form the mixture into nice dumplings and place them in boiling salted water. Bring to a boil briefly, then let stand for 20 minutes. Clean the mushrooms and halve or quarter them, depending on their size, and drizzle with lemon juice. Finely chop 1 onion and chop the garlic. Sauté in 60g of butter, add the mushrooms, and cook, turning frequently. Finally, season with salt and pepper. Mix 1 tbsp of flour with a little cream until smooth, pour over the mushrooms, stir, and add the remaining cream and sour cream. Serve the dumplings with the sauce and sprinkle some chopped parsley over them.