Chanterelle dumplings

Ingredients for 4 servings:

• 7 rolls, stale
• 150 ml milk, warm
• 2 eggs
• Salt
• 200 g chanterelles, small
• 1 onion(s)
• 50 g breakfast bacon or smoked streaky bacon in one piece
• ½ bunch parsley, flat
• 2 tbsp butter
• ½ tsp marjoram, dried
• Pepper, black, freshly ground
• nutmeg

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cut 7 day-old rolls into thin slices. Pour the warm milk over them and press down firmly on a lid or plate, then let them soak for 15 minutes. Then add the eggs, salt, pepper, and nutmeg and mix well. Clean the chanterelles, cutting up the larger ones. Peel the onion and finely dice it along with the bacon. Finely chop the parsley. Melt the butter in a pan and fry the bacon in it. Add the onion and sauté until translucent. Add the mushrooms and fry for a good 5 minutes, turning frequently, until the liquid has evaporated. Sprinkle in the parsley and marjoram, fry briefly, and season with a little salt and pepper. Let the mushroom mixture cool, mix it into the breadcrumb mixture, and knead everything thoroughly. With wet hands, form even-sized dumplings and place them in plenty of boiling salted water. Let them simmer in an uncovered pot for 20 minutes; do not boil any further. The dumplings go well with game dishes or ragùs. But it is also very tasty as a standalone dish with a sauce and a side salad.