John Myers
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Forest Mushroom Sauce with Bread Dumplings
The perfect forest mushroom sauce with bread dumplings recipe with a picture and simple step-by-step instructions.
Forest mushroom sauce:
- 400 g Forest mushrooms *) cleaned (here: red-footed boletus, chestnuts and porcini mushrooms)
- 400 g Onions
- 4 3 – 4 Knoblauchzehen
- 2 tbsp Butter
- 2 tsp Clear meat soup (here: From Maggi)
- 1 a cup Confectioner’S cream (330 g)
- 200 ml Milk
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Chilli flakes
- 0,25 Bunch parsley
Dumplings **):
- 6 Roll from the day before
- 250 ml Hot milk
- 3 Eggs
- 1 Onion (approx. 100 g)
- 2 tbsp Butter
- 3 tsp Salt
To garnish:
- 4 Parsley stalks
Forest mushroom sauce:
- Thoroughly clean / brush the mushrooms (attention: do not wash!) And cut into pieces. Peel and dice the onion. Peel and finely dice the garlic. Heat the butter in a pan and stir-fry the onion cubes and garlic cubes vigorously. Add the mushrooms and sauté / stir-fry. Sprinkle with the clear meat soup and deglaze / pour on the cream (330 g) and milk (200 ml). Season with salt (1 teaspoon), pepper (1 teaspoon) and chilli flakes (1 teaspoon) and let everything reduce over high heat without a lid. If necessary, add salt, pepper and chilli flakes to taste.
Dumplings:
- Halve the rolls and cut into thin slices, pour the hot milk over them and squeeze vigorously. Peel the onion, dice finely and sauté in butter (2 tbsp). Add the hot onion cubes and salt (1 teaspoon) and work through with the wooden spoon. Add the eggs (3 pieces) and knead / mix the dumpling dough with your moistened hand and let it rest for a while. Heat salt water (2 teaspoons) in a large saucepan, form dumplings with moistened hands and slide into the boiling water. Reduce the temperature and leave to simmer with the lid half closed for approx. 15-20 minutes
Serve:
- Serve the bread dumplings with the wild mushroom sauce garnished with parsley.
Hints:
- *) Important note: only take forest mushrooms that you know! **) See recipe: bread dumplings with mushroom sauce
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