Bread Dumplings with Creamy Mushroom Sauce

Bread dumplings are usually served as a side dish to hearty meat dishes such as goulash, ragout, stew, or meat in sauce, but they are also excellent in combination with a rich mushroom sauce. If you miss the meat, you can bake a cutlet alongside, and the dish can be enhanced with slices of roast or cooked ham.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Bread dumplings

  • 8 pieces Bread, wheat

  • 2 spoons Oil, plant, sunflower

  • 2 piece Onion, raw

  • 4 pieces Egg, fresh

  • 300 ml Milk, whole milk

  • pieces Salt, table

  • pieces Wheat flour, white, multi-purpose

  • pieces Parsley, fresh

Mushroom sauce

  • pieces Oil, vegetable oil, canola

  • 1 spoon Butter, unsalted

  • 1 piece Onion, raw

  • 1 kg Mushrooms, mauve

  • 2 pod Garlic, fresh

  • 400 ml Soup base, beef, cube

  • 200 ml Sweet cream

  • pieces Salt, table

  • pieces Spices, bay (leaves)

  • pieces Mustard

Steps

  1. Peel the onion and chop it finely. Heat the oil in a pan. Add the onion and sauté it for 2-3 minutes, stirring, until it softens and starts to change color. Remove the pan from the heat and let the onion cool.

  2. Cut the bread into small cubes and place them in a large bowl. Mix with the cooled sautéed onion. In a smaller bowl, whisk together the eggs, milk, pepper, nutmeg, and salt. Pour this mixture over the bread and mix well with a spoon to ensure all the cubes are moistened. If the mixture seems too dry, add a little more milk.

  3. Rinse the parsley under running water, shake or dry it well, and chop it finely. Sprinkle about 3/4 of the chopped parsley over the bread mixture. Mix well or knead with your hands to form a compact mixture, adding a little flour if necessary.

  4. Shape the mixture into a loaf (roll), wrap it in a damp kitchen towel or plastic wrap, and cook in salted boiling water for 15-30 minutes (depending on the thickness). You can also shape the mixture into dumplings of any size and cook them in salted boiling water for about 20 minutes. Be careful not to let the water boil too vigorously, as the dumplings may fall apart during cooking.

  5. While the dumplings (or loaf) are cooking, prepare the mushroom sauce. Peel the onion and garlic and chop them finely. Clean the mushrooms with a damp cloth (rinse quickly under running water if necessary) and slice them. Smaller mushrooms can simply be halved or quartered.

  6. Heat a mixture of oil and butter in a larger pan. Sauté the onion until translucent, then add the mushrooms and quickly sauté them together with the onion. At the end of sautéing, add the chopped garlic.

  7. Pour the broth and cooking cream into the pan. Scrape the bottom well with a spoon to release all the caramelized bits that formed during sautéing. Season the sauce with salt and pepper to taste, and optionally add a bay leaf and a little dried thyme. Let it simmer on moderate heat until it thickens.

  8. Stir the mustard into the sauce. Let it cook for another 3 minutes, then stir in the remaining chopped parsley. Serve the sauce with the bread dumplings or sliced bread loaf on plates and serve the dish immediately.

Nutrition Information (Per 100g)

  • Calories: 232.11 kcal
  • Fat: 3.07 g
    • Saturated Fat: 0.18 g
  • Carbohydrates: 39.77 g
    • Sugars: 4.26 g
  • Protein: 8.97 g
  • Fiber: 2.72 g