John Myers
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Cream Mushrooms with Bread Dumplings
The perfect cream mushrooms with bread dumplings recipe with a picture and simple step-by-step instructions.
for the bread dumplings
- 500 g Sliced bread, rolls from the day before
- 350 ml Milk lukewarm
- 3 Eggs
- 1 small Onion, finely chopped
- 20 g Fat to braise
- 1 tbsp Chopped parsley
- 1 pinch Salt
for the cream mushrooms
- 750 g Mushrooms
- 30 g Butter
- 1 small Onion, finely chopped
- 1 tbsp Chopped parsley
- 150 ml Cream
- 150 ml Vegetable broth
- 1 tbsp Sauce binder light
- Herbal salt and pepper
- Pour lukewarm milk over the cut breadcrumbs and cover and let stand for approx. 20 – 30 minutes. In the meantime, wash and clean the mushrooms and cut into fine strips. Sauté the onion for the dumplings in butter until golden yellow, add to the breadcrumbs with the eggs, parsley and a pinch of salt and knead. Shape a sample dumpling, if the dough is too soft add some breadcrumbs. Bring the dumplings to a boil in plenty of salted water – until they float on top – and then let them steep for about 15-20 minutes. Sauté the mushrooms with the onion and parsley in butter and add the vegetable stock, briefly bring to the boil. Season to taste with herb salt and pepper. Then add the cream and, if necessary, bind with a little sauce thickener.
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