Bread dumplings with mushroom ragout

Ingredients for 5 servings:

• 8 rolls from the day before (no toast!)
• 1 onion(s)
• 1 tbsp butter
• 1 bunch of parsley
• 250 ml milk
• 3 eggs, size M
• salt and pepper
• 800 g mushrooms (chanterelles, button mushrooms), mixed
• 1 onion(s)
• 1 organic lemon(s)
• oil
• 250 g whipped cream
• 4 tbsp sour cream

Instructions

Working time approx. 55 minutes; Total time approx. 55 minutes

In the morning, cut the rolls into wafer-thin slices and place them in a large bowl. Peel the onion, finely dice, and sauté in butter. Wash the parsley, shake dry, and finely chop the leaves. Mix half of it with the onion and add to the rolls. Heat the milk and pour it over the rolls. Cover the roll mixture and let it stand for 20-30 minutes. Meanwhile, clean the mushrooms. Slice the mushrooms. Leave the small chanterelles whole and only halve the large ones. Peel the onion and dice very finely. Cover everything with a damp cloth and set everything aside. Whisk the eggs and mix into the roll mixture. Season with plenty of salt and pepper, otherwise the dumplings will have little flavor. If the dough is too soft, add a little more flour. Form the mixture into bread dumplings with moistened hands. Set the dumplings aside with a damp kitchen towel. 20 minutes before serving, bring a large pot of salted water to a boil. Add the dumplings and let them simmer in the water that is no longer boiling for 10-15 minutes. In the meantime, wash the lemon in hot water, dry it, and grate the zest. Heat 1 teaspoon of oil in a large pan. Sauté the diced onion in it, then remove from the pan. Heat the oil again in the pan and fry the mushrooms in batches for 2 minutes, stirring occasionally. Add all the mushrooms to the pan, add the diced onion (or bacon if desired), and the lemon zest. Season with salt and pepper. Add the sour cream or sour cream and cook for about 5 minutes until creamy. Add the sour cream or sour cream and the remaining parsley and simmer for a while longer. Serve hot.