Bavarian Bread Dumplings with Mushroom Ragout
by Tavolino
Classic, homemade bread dumplings served with a creamy ragout of chanterelles and button mushrooms – a hearty, vegetarian comfort food.
Ingredients
- stale bread rolls 8 pieces
- lukewarm milk 250 ml
- parsley 1/2 bunch
- onions 2 pieces
- eggs 5 pieces
- salt 1.5 tsp
- nutmeg 1 pinch
- chanterelles 300 g
- button mushrooms 300 g
- butter 25 g
- flour 30 g
- water 300 ml
- cooking cream 200 ml
- tomato paste 15 g
- vegetable bouillon 1 tsp
- sweet paprika powder 1 tsp
- pepper 1 pinch
- soy sauce 1 tbsp
- sunflower oil 1 tbsp
Preparation
- 1
Cut 8 stale bread rolls into small cubes. Pour 250 ml of lukewarm milk over them and let soak for 30 minutes.
- 2
Finely chop 1/2 bunch of parsley. Finely dice 1 onion.
- 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
Cover the dumpling dough and let it rest in the refrigerator overnight.
- 5
Clean 300 g of chanterelles and 300 g of button mushrooms and cut into pieces if necessary.
- 6
Briefly sauté the mushrooms in 1 tbsp of sunflower oil, then remove from the pan and set aside.
- 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
Pour in 300 ml of water and whisk vigorously to avoid lumps.
- 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.
- 10
Add the sautéed mushrooms to the sauce and let them warm through.
- 11
Bring a large pot of salted water to a boil. Knead the dumpling dough again and form 8 dumplings with wet hands.
- 12
Place the dumplings into the boiling salted water, immediately reduce the heat, and let them poach for 30 minutes.
- 13
Remove the dumplings with a slotted spoon, let them drain, and serve with the mushroom sauce.