John Myers
Fried Bread Dumplings with Chanterelle Cream
The perfect fried bread dumplings with chanterelle cream recipe with a picture and simple step-by-step instructions.
- 4 Pc. Dumplings
- 2 small Onions
- 400 g Fresh chanterelles
- 1 tbsp Oil
- 2 small Onions
- 1 tbsp Flour
- 150 ml Vegetable broth
- 150 g Whipped cream 10% fat
- 2 tbsp Butter
- Freshly grated nutmeg
- Salt and pepper
- 0,5 bunch Chopped parsley
- 0,25 bunch Freshly chopped chives
- Cook the bread dumplings according to the instructions on the packet, let them cool and cut into 2 cm thick slices.
- Clean the chanterelles, wash them if necessary, halve them depending on the size, peel the onions and cut into slices. Heat the oil in a pan, fry the chanterelles and onions. Dust with flour and sweat. Deglaze with the stock and cream, simmer for about 5 minutes. Season with salt, pepper and nutmeg.
- Heat the butter in a pan and fry the dumpling slices on both sides until golden brown. Wash the parsley, pat dry. Pluck the leaves and finely chop. Wash the chives, pat dry, except for something to garnish, cut into small rolls.
- Add the parsley and chives to the chanterelles and bring to the boil briefly. Arrange the dumpling slices with the chanterelle cream on plates, garnish with chives and serve.
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