Bavarian Bread Dumplings with Mushroom Ragout

Preparation

1. 1
   Step 1

   Cut 8 stale bread rolls into small cubes. Pour 250 ml of lukewarm milk over them and let soak for 30 minutes.

   Timer · 30 min
2. 2
   Step 2

   Finely chop 1/2 bunch of parsley. Finely dice 1 onion.

3. 3
   Step 3

   Add the parsley, diced onion, 5 eggs, 1 tsp salt, and 1 pinch of nutmeg to the bread mixture and knead into a smooth dough.

4. 4
   Step 4

   Cover the dumpling dough and let it rest in the refrigerator overnight.

5. 5
   Step 5

   Clean 300 g of chanterelles and 300 g of button mushrooms and cut into pieces if necessary.

6. 6
   Step 6

   Briefly sauté the mushrooms in 1 tbsp of sunflower oil, then remove from the pan and set aside.

7. 7
   Step 7

   Dice the second onion. Melt 25 g of butter in a pot, sauté the onion in it, and stir in 30 g of flour.

8. 8
   Step 8

   Pour in 300 ml of water and whisk vigorously to avoid lumps.

9. 9
   Step 9

   Stir in 200 ml of cooking cream, 15 g of tomato paste, 1 tsp of vegetable bouillon, 1 tsp of paprika powder, 0.5 tsp of salt, and 1 pinch of pepper. Simmer for 10 minutes.

   Timer · 10 min
10. 10
    Step 10

    Add the sautéed mushrooms to the sauce and let them warm through.

11. 11
    Step 11

    Bring a large pot of salted water to a boil. Knead the dumpling dough again and form 8 dumplings with wet hands.

12. 12
    Step 12

    Place the dumplings into the boiling salted water, immediately reduce the heat, and let them poach for 30 minutes.

    Timer · 30 min
13. 13
    Step 13

    Remove the dumplings with a slotted spoon, let them drain, and serve with the mushroom sauce.