Bread dumplings with mushroom sauce

Ingredients for 4 servings:

• 1 onion(s)
• butter
• 200 ml milk
• 250 g dumpling bread
• 3 eggs
• 1 tbsp parsley, chopped
• 1 tsp salt
• 1 pinch(s) of pepper
• 1 pinch of nutmeg
• 500 g mushrooms
• 1 onion(s)
• 40 g butter
• 1 tsp flour
• ½ tsp salt
• 1 pinch(s) of pepper
• 100 ml water
• 1 cup of cream
• 1 tbsp parsley, chopped
• 1 tsp vinegar

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

For the bread dumplings, finely dice 1 onion and sauté in butter, then deglaze with 200ml milk. Pour the hot milk over 250g of dumpling bread and let stand for 10 minutes. Add 3 eggs and 1 tbsp chopped parsley. Season with 1 tsp salt, 1 pinch pepper, and 1 pinch nutmeg, and knead until lightly combined. Form 8 dumplings from the dough and place them in boiling salted water. Let the dumplings stand for 20 minutes. For the mushroom sauce, trim 500g mushrooms, wash them briefly, and slice them. Dice 1 onion and sauté with the mushrooms in 40g butter. Sprinkle with 1 tsp flour. Season with 0.5 tsp salt and 1 pinch pepper. Pour in 100ml water and 1 cup cream. Simmer for 10 minutes. Add 1 tablespoon chopped parsley and 1 teaspoon vinegar and season to taste.