Bread Dumplings with Chanterelle Sauce

For the bread dumplings with chanterelle sauce, first pour the warm milk over the bread cubes and press a lid or plate on tightly. Soak for 15 minutes. Add pepper, eggs, salt and nutmeg and mix once. Peel the onion, wash and dry the parsley. Chop both and sauté in butter with the marjoram. Add everything to the dumpling dough, knead well and let it sit for a short time. In a large saucepan, bring enough salted water to boil. Form dumplings from the dough with wet hands. Put the dumplings in and keep the water just below boiling point, it should not bubble. Let the dumplings steep in the open saucepan for 20 minutes, turning them over and over.

Sort out the chanterelles, wash them briefly, dry them on a kitchen towel and clean them. Cut only large mushrooms into pieces. Peel and chop the onion. Wash, dry and chop the parsley. Melt the butter in a wide saucepan. Sauté the onion until soft and translucent. Add the mushrooms and roast for 5 minutes, turning frequently. Add the parsley and sauté briefly. Pour in the soup and whipped cream and simmer gently for 3 minutes in an open saucepan. Stir the white wine with the cornstarch until smooth and thicken the mushroom sauce with it. Bring to the boil once and season to taste with salt and pepper.

Serve bread dumplings with chanterelle sauce.

Preparation Tip:

The recipe for bread dumplings with chanterelle sauce can be prepared with other mushrooms.

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