German cuisine · Dough, Pasta & Rice

Bread Dumplings with Mushroom Cream Sauce

Fluffy bread dumplings in creamy mushroom sauce.

Ingredients · for 4 servings

• 6 stale bread rolls
• 250 ml milk
• 2 eggs
• 400 g mushrooms
• 200 ml cream
• Parsley

Instructions

1. Cut the bread rolls into small cubes and pour the lukewarm milk over them; let soak for 15 min.
2. Whisk the eggs and fold into the bread mixture with salt and parsley – it should be moist but shapeable.
3. With wet hands, form 8 firm dumplings and poach in gently simmering salt water for 15 min.
4. Meanwhile cut the mushrooms into thick slices and sear in butter over high heat for 5–6 min until they lose their water and brown.
5. Pour in the cream, let reduce for 3 min and season with salt, pepper and nutmeg.
6. Arrange the dumplings with the mushroom cream and sprinkle with parsley.