Bread dumplings with wild mushroom sauce

Ingredients for 2 servings:

• 3 stale rolls
• 2 small onions
• 1 clove(s) garlic
• ½ bunch parsley
• 20 g butter
• some chives
• 2 eggs
• 1 tbsp flour and some breadcrumbs as needed
• ⅛ liter milk
• salt and pepper
• 1 ½ kg mushrooms (wild mushrooms), whatever you can find
• nutmeg

Instructions

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

Cut the day-old rolls into small cubes and soak them in the warm to hot milk, then let them stand for about 15 minutes. Then mix in the eggs with the finely chopped chives and parsley. Finely dice an onion and the garlic clove, then fry them in butter. Mix them into the mixture and season. Add 1 tablespoon of flour to thicken it and, if it’s still too runny, a little breadcrumbs. Now form four dumplings from the mixture, add them to boiling salted water and cook on low heat for 15-20 minutes. Clean and slice the wild mushrooms, rubbing them with kitchen paper if necessary. Season the mushroom slices with salt and pepper and add them to the hot butter. Sauté a small onion that has been finely chopped and dust with flour. Then thicken with water or vegetable stock and bring to a boil. Add more salt and pepper. The sauce is ready. If you like, you can also add parsley to the sauce. Then arrange it on a plate and serve.