Herb dumplings with mushroom sauce

Ingredients for 4 servings:

• 6 rolls, from the day before
• 300 ml milk
• 1 bunch of parsley
• 1 bunch of chives
• ½ bunch marjoram
• 3 eggs
• 500 g mushrooms
• 1 onion(s)
• 100 g smoked bacon
• Salt
• pepper
• 200 ml broth
• 200 ml crème fraîche

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the herbs, shake dry, and chop or cut into rolls. Dice the bread rolls, drizzle with heated milk, and let stand for about 15 minutes. Clean and slice the mushrooms. Peel and dice the onion. Dice the smoked bacon. Add the chives, marjoram, and half of the parsley to the soaked bread cubes and mix well with the eggs. Season the mixture with salt and pepper. Divide the mixture into 12 pieces. Form each piece into a dumpling. Bring salted water to a boil in a pot and let the dumplings stand for about 15 minutes. Meanwhile, fry the bacon in the pan, add the diced onion, and fry. Add the mushrooms to the pan and fry. Add the remaining parsley and deglaze with the stock and crème fraîche. Season the sauce with salt and pepper. Serve the herb dumplings with the sauce.