Bread dumplings with mushroom ragout

Ingredients for 4 servings:

• 6 rolls, from the day before
• 250 ml milk, 1.5% fat
• 2 onions
• 2 tsp butter
• 3 stalks of parsley
• 2 m.-sized eggs
• salt and pepper
• 250 g mushrooms (oyster mushrooms)
• 300 g mushrooms
• 150 g oyster mushrooms
• 1 tsp flour
• 250 ml cream (finesse)
• 100 ml vegetable stock
• 6 stalks of thyme
• 4 tsp cranberries

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Dice the rolls. Heat the milk, pour over the rolls, and let them stand for about 30 minutes. Finely dice the onions. Sauté half of them in 1 teaspoon of butter. Chop the parsley. Knead the eggs, sautéed onions, and parsley into the roll mixture, season with salt and pepper, and form into 12 dumplings. Let the dumplings stand in boiling salted water for 10-15 minutes until cooked through. Clean and finely chop the mushrooms. Sauté the remaining onions in the remaining butter. Add the king oyster mushrooms and button mushrooms, fry for about 3 minutes, then add the oyster mushrooms. After about 2 minutes, remove the mushrooms from the pan. Stir the flour into the pan juices. Stir in the Finesse and stock and simmer for about 3 minutes. Chop 2 sprigs of thyme. Add the mushrooms to the sauce and season with salt, pepper, and thyme. Serve the dumplings with the sauce and cranberries. Garnish with thyme.