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.

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