I still remember my grandmother preparing fresh dumplings on cold days. They would feed every hungry mouth and warm up our little hearts. Sometimes, we would go into the forest and spend hours collecting fresh mushrooms. This hearty mushroom cream sauce with dumplings is a savoury meal for the season of fall and a memory of old days.
- 5 rolls from the day before
- 1/4 l milk
- Smooth parsley
- 1 small onion
- 2 eggs
Picture by Jessie Kanelos Weiner
- 750g mushrooms & chanterelles mixed
- 1 onion
- 2 tbsp. butter
- 1 tbsp. flour
- 200 g cream
- Salt & Pepper
- Smooth parsley
- Start preparing the dumplings by cutting the rolls into very thin slices, put them in a bowl and add a pinch of salt. Heat the milk and pour it over the rolls, cover the bowl and let it soak for about 30 minutes.
- In the meantime, finely chop the parsley & onions. Heat some butter in a pan and glaze the onions.
- Add the onion, parsley and eggs to the bread and knead everything well with wetted hands and form 8 dumplings.
- Bring salted water in a big pot to boil and reduce the heat. Cook the dumplings on low heat for about 20 minutes (uncovered).
- In the meantime, clean the mushrooms, remove dirt with a slightly moist cloth and cut them in slices.
- Melt some butter in a big pan and glaze the onions, add the mushrooms and sprinkle some flour. Add the cream whilst stirring, season with salt & pepper and let the sauce cook on low heat for about 5 minutes.
- When the dumplings are done, they are swimming on the water surface. When serving a plate with hot dumplings, add the mushroom-cream sauce and sprinkle some freshly chopped parsley.