Wild mushroom pretzel dumplings

Ingredients for 4 servings:

• 1 tbsp clarified butter
• 4 shallots
• 4 pretzels (lye pretzels, dry)
• 1 roll (dry)
• 250 ml milk
• 1 tbsp cornstarch
• 4 eggs
• 1 ½ bunch parsley
• Salt
• 1 pinch(s) nutmeg (grated)
• 2 pinch(s) pepper (freshly ground)
• 2 tbsp olive oil
• 400 g mushrooms (wild mushrooms or your choice), cleaned and sliced
• 50 ml red wine
• 1 pinch of cinnamon

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

In standard German: napkin dumplings made from pretzels with wild mushroom filling

Heat clarified butter in a pan. Finely dice the shallots and sauté half of them until translucent. Thinly slice the pretzels and bread rolls and toast until lightly golden brown. Transfer to a bowl. Heat 200 ml of milk and pour over the mixture. Mix the cornstarch with another 50 ml of cold milk and stir into the pretzel mixture. Separate the eggs and chop the parsley. Add the egg yolks and two-thirds of the parsley, a little salt (about 1/2 teaspoon; pretzels are already salty), nutmeg, and pepper. Stir everything thoroughly, cover, and let rest for one hour, stirring occasionally. Sauté the cooked mushrooms along with the remaining diced shallots in a little olive oil. Deglaze with red wine, add salt, pepper, cinnamon, and the remaining parsley. Season to taste and simmer until the liquid has completely evaporated. Beat the egg whites with a little salt until stiff peaks form, then carefully fold into the dumpling mixture. Spread the dumpling mixture into a rectangle on a wet tea towel, then arrange the mushrooms in a bulge in the middle from left to right. Lift the long edges of the towel and fold them over the dumpling mixture to form a closed sausage. Tie the roll of dumpling mixture at the ends with string. Place in a long roasting pan in lightly simmering salted water and let stand for 45 minutes. Turn the dumpling halfway through cooking. Carefully unroll and slice. Delicious as a vegetarian main course with crisp leaf salads from the market, or as a side dish with game or roast meat, for example. The dumpling is easy to prepare and, once cooked, can even be frozen. Preparation is much easier than the visual and flavorful results suggest. PS Pictures say more than a thousand words, so here is the link to the picture instructions: http://www.chefkoch.de/forum/2,1,355606/Waldpilzbreznserviettenknoedl.html