Porcini mushrooms a la cream with napkin dumplings

Ingredients for 4 servings:

• 800 g porcini mushrooms, cleaned
• 100 g butter
• 120 g onion(s), finely chopped
• 250 ml sweet cream
• 8 cl sour cream
• Salt and pepper, white from the mill
• 2 tsp lemon juice
• 1 tbsp parsley, flat, chopped
• 4 rolls, fresh
• 3 egg yolks
• 3 egg whites
• 100 ml milk
• 2 tbsp onion(s), finely chopped
• 30 g butter
• Salt and pepper, white from the mill
• nutmeg

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Cut the porcini mushrooms into thin strips, heat the butter, and sauté the onion until translucent. Add the mushrooms, season with salt and pepper, sauté briefly, pour in the sweet cream, and reduce the heat (uncovered). The mushrooms should remain firm, while the cream reduces to a creamy sauce. Stir in the lemon juice, parsley, and sour cream. Season again with salt and pepper, bring to a boil briefly, and serve with the dumplings. For the dumplings, dice the bread and place in a bowl. Sauté the onion in butter until translucent, then pour in the milk. Let cool to 50°C, then stir in the egg yolks, pour over the rolls, and mix well. Season with salt, pepper, and a little freshly grated nutmeg. Beat the egg whites until stiff peaks form and fold into the mixture (the mixture should be at room temperature). Wrap portions in cling film, then in aluminum foil, and twist off the ends. (Length 8-10 cm, diameter 4 cm). Add the dumplings to boiling salted water and simmer gently for 15 minutes. Porcini mushrooms a la crème can also be served as a side dish with veal medallions, venison loin, or fillet.