John Myers
Cooking: Bavarian Bread Dumplings with Creamed Mushrooms
The perfect cooking: bavarian bread dumplings with creamed mushrooms recipe with a picture and simple step-by-step instructions.
- 300 g Dumpling bread
- 125 ml Milk hot
- 3 Eggs
- 1 Diced onion
- 1 bunch Peterslie
- Salt and pepper
- Nutmeg
- 1 tbsp Butter
Sauce:
- 250 g Mushrooms brown
- 200 g Oyster mushrooms
- 150 g King oyster mushrooms
- 400 ml Vegetable stock
- 200 ml Cream
- 1 Chopped onion
- 1 tbsp Clarified butter
- 1 shot White wine
- 1 bunch Parsley
- 0,5 Lemon
- 2 tbsp Flour
- For the dumplings, put the bread in a bowl, bring the milk to the boil, add to the bread and let it steep for half an hour. Sweat the onion in the butter. Add the eggs to the cooled mass, knead well then add the onions and spices
- Put a saucepan with water on top, let it boil, add salt, form the dumplings and add to the boiling water. Bring to the boil briefly, then switch down and let it steep for 20 minutes.
- For the sauce, sweat the twins in clarified butter, chop the mushrooms and add them. Deglaze with wine. Add the stock and let it boil down a little. Now bring the cream and milk to the boil and thicken with flour. Season to taste with a little lemon juice, salt, pepper and you’re done.
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