Ingredients:
For the dumplings:
- 200 g dry white bread or 6 stale rolls (Brötchen)
- 1 glass lukewarm milk
- salt
- freshly ground black pepper
- freshly ground nutmeg
- 1 onion
- 1/2 bunch flat-leaf parsley
- 1 tbsp butter
- 2-3 eggs
- flour or breadcrumbs
For the mushrooms:
- 600 g fresh champignons or chanterelles
- 1/2 lemon (about 3 tbsp juice)
- 1 onion
- 1/2 bunch parsley
- 2 tbsp butter
- salt
- freshly ground black pepper
- 200 ml cream
Preparation:
- For the dumplings, cut the bread in small cubes or thin slices, put in a bowl, and pour with the lukewarm milk. Add salt, pepper and nutmeg, then let sit for 20 minutes.
- Clean the mushrooms. Let them dry, then cut them in thin slices. Sprinkle with 2 tbsp lemon juice.
- Peel both onions and wash and dry the whole bunch of parsley. Finely chop the onions and parsley.
- For the dumplings, melt 1 tbsp butter in a small pan, then saute half the onions until transparent. Mix in half of the parsley and cook shortly. Add the egg and the onion-parsley mixture to the bread mixture and combine everything well. Add salt, pepper and nutmeg to taste.
- In a large pot, bring 2 liters of salted water to a boil. Make a small test dumpling and carefully place it in the boiling water for a short time. If it falls apart, add some flour or bread crumbs to the dumpling mixture. Then, with moistened hands, make 8 dumplings. Carefully put them in the boiling saltwater and allow them to cook over medium heat for 20 minutes.
- For the mushrooms, melt 2 tbsp butter in a large pan. Add the rest of the chopped onions and cook until transparent. Add the mushrooms to the pan, stirring constantly. Add salt and pepper and the cream and let the mixture simmer for 10 minutes. Add the rest of the parsley and stir. Add salt, pepper and lemon juice to taste.
- Take the finished dumplings from the water and allow to drip dry. Serve with the mushroom sauce.
