Bread Dumplings With Mushroom Sauce

Bread Dumplings With Mushroom Sauce

Makes seven pieces, for three people

• 250 g (8.9 oz) dry white bread, cut in cubes
• 1 medium onion, finely chopped
• 50 g (1/3 cup) flour
• 250 ml (1 cup) milk
• 1 egg, lightly beaten
• 3 stems of flat parsley, coarsely chopped
• ½ teaspoon salt
• olive oil

Instructions

1. Place the bread cubes in a large bowl. Heat olive oil in a medium pan, add the onions and stir until they get soft and golden. Add the onions to the bread cubes.

2. Now do the same with the parsley. Then gently heat the milk in a small saucepan, but don’t let it boil!

3. Mix in the beaten egg and pour both over the bread mixture. Add the salt and the flour and knead it by hand until everything is mixed. If the mixture is too moist, add some flour; if it’s too dry, add some liquid.

4. Form seven small knoedel, put them in salted cooking water and let them simmer for 10 to 15 minutes.

Mushroom Sauce

• 300 g (10.7 oz) mushrooms (champignons)
• 100 g (3.5 oz) king trumpet (kraeuterseitlinge)
• 50 g (1.7 oz) shiitake mushrooms
• 1 medium onion, finely chopped
• 1 tablespoon flour
• 50 ml (1/4 cup) white wine
• 100 ml (1/3 cup plus 1 tablespoon) heavy cream
• 1 tablespoon flat parsley, chopped
• salt
• fresh-ground white pepper
• olive oil

Instructions

1. Wipe mushrooms clean with a damp kitchen towel. Never wash the mushrooms; they get soaked with water and lose flavor. Cut them into slices.

2. Heat oil in a large saucepan, add the chopped onions and gently fry over heat until they get soft. Add the mushrooms and cook for a few minutes. Be sure that all mushroom slices have contact with the pan bottom. Otherwise liquid escapes, and the mushrooms get more cooked than fried.

3. Dust the mushrooms with flour, pour in the white wine and bring all to a boil. Reduce the heat and stir in the heavy cream. Add the parsley and season with salt and pepper.