Bread Dumplings with Mushroom Cream
A classic Bavarian dish: juicy bread dumplings combined with a creamy mushroom sauce. Easy to prepare and ideal as a side dish for meat or a delightful vegetarian option.
Author
bavarian_max
Instructions
Place the bread cubes in a large bowl and pour the warm milk over them. Let them soak briefly.
💡 Tip: The milk should not be too hot to prevent the eggs from curdling later.
About 15 min
Sauté the onion in butter until translucent. Add to the soaked bread along with the eggs, parsley, salt, and nutmeg, and mix everything well. If the mixture is too wet, incorporate some breadcrumbs.
💡 Tip: The mixture should be moldable but not too sticky.
About 10 min
Form dumplings from the dough with damp hands and let them simmer in lightly salted water for about 20 minutes, do not boil.
💡 Tip: The water should only simmer to prevent the dumplings from falling apart.
About 20 min
Sauté the mushrooms in oil, deglaze with vegetable broth, stir in the cream, and season with salt and pepper. Serve the dumplings with the mushroom cream sauce.
💡 Tip: For a lighter sauce, crème fraîche can be used instead of cream.
About 10 min
