John Myers
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Fresh Chanterelles with Pak Choi Bread Dumplings
The perfect fresh chanterelles with pak choi bread dumplings recipe with a picture and simple step-by-step instructions.
For the dumplings
- 150 g Pak choi
- 5 Pc. Rolls old
- 3 Pc. Eggs
- 1 Pc. Clove of garlic
- 1 Pc. Onion
- 80 g Flour
- 60 g Butter
- 200 ml Milk
- 1 handful Parsley crispy fresh
- 1 tbsp Salt
For the mushroom sauce
- 500 g Fresh chanterelles
- 1 small handful Dried mushrooms
- 1 piece Onion
- 2 piece Clove of garlic
- 150 ml Sour cream
- 350 ml Beef stock
- 150 ml Water
- 1 small handful Parsley crispy fresh
- 1 small handful Flour
- Salt
- Pepper
“Gerichte-Geschichte”
- The mushroom sauce and especially the chanterelle sauce are an integral part of regional Austrian and German cuisine. Here is our recipe with a special variant of the bread dumpling, which should not be missing under any circumstances.
For the dumpling
- Whisk the eggs with the milk and add salt. Fry the chopped onion and pak choi in butter, mix in the parsley and pour both over the bread cubes.
- Ev. Press in the garlic. Let it rest briefly, fold in the flour and form dumplings with damp hands.
- Heat the water, add the dumplings, bring to the boil again, simmer on a low level for about 10 minutes until the dumplings float on top.
The mushroom sauce
- Brush the fresh mushrooms clean. Soak the dried ones in 150 ml of water and let them steep.
- Roast the chopped onion until golden brown and remove from the pan. Then roast the mushrooms until there is no more water in the pan. Dust with a little flour.
- Fold in the finely chopped garlic, toast briefly and deglaze with the stock and the mushroom stock.
- Put the onion back in the pan and bring everything to the boil, turn down the heat and slowly stir in the cream and reduce.
- Mix in the chopped parsley and season with salt and pepper.
- Serve with fresh salad.
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