Mushroom dumplings

Ingredients for 4 servings:

• 350 g white bread, fresh
• 15 g porcini mushrooms, dried
• 500 g mushrooms, brown
• 1 garlic clove(s)
• 4 tbsp olive oil
• 200 g onion(s)
• 100 ml milk
• 100 ml cream
• 1 bunch of flat-leaf parsley
• salt and pepper
• nutmeg
• 2 eggs, size L
• 120 g Parmesan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Preheat oven to 100 degrees Celsius (or equivalent for other stovetops). Finely dice the white bread with the crust and dry it on a baking sheet lined with baking paper for 30-40 minutes in the oven, taking care not to brown it. You can, of course, use leftover white bread for this, but only use 250g. Soak the porcini mushrooms in 100ml of lukewarm water for 5 minutes, then gently squeeze the excess water. Clean the mushrooms, set 4 aside, and chop the rest, along with the porcini mushrooms and peeled garlic clove, until medium-fine in a food processor. It shouldn’t become mushy. Heat olive oil in a large saucepan. Meanwhile, peel and finely dice the onions. Sauté in the hot oil over low heat until translucent, then add the mushroom mixture and sauté for about 15 minutes. Meanwhile, heat the milk and cream in a saucepan. Wash and finely chop the parsley, and mix evenly with the bread cubes and mushroom mixture. Add the milk and cream mixture, season with pepper and nutmeg. Mix everything carefully. If necessary, add a little more liquid in the form of warm milk or cream. Let the dumpling mixture cool to lukewarm. Grate the Parmesan cheese, mix 100g of it with the eggs in a bowl, and add to the dumpling mixture. Season with a pinch of salt. Bring a large, wide pot of water to a boil and add a little salt. With slightly moistened hands, form about 12 dumplings. Carefully place them in the boiling water, bring to a boil briefly, then simmer over medium heat for 12-16 minutes until tender. Cut the remaining 4 mushrooms into very thin slices, remove the dumplings from the water with a slotted spoon, and let them drain briefly. Arrange the dumplings on plates and serve, garnished with the mushrooms and the remaining grated Parmesan cheese.