Bread dumplings with creamy mushrooms

Bread dumplings with creamy mushrooms. plain bread, without eggs, dairy or animal fat, Whole milk, weighed without shell.

Kimberly Killebrew — adaptação

35 + 30 min · 4

Ingredients

• 280 g plain bread, without eggs, dairy or animal fat
• 220 g Whole milk
• 100 g weighed without shell
• 150 g Raw onions
• 35 g Butter
• 15 g Fresh parsley
• 500 g Raw mushrooms
• 100 g Heavy cream
• 4 g Table salt
• 1 g Ground black pepper
• 0.3 g Ground nutmeg

Preparation

1. Cube the stale bread and pour over warm milk. Soften for 20 minutes. Chop onion and parsley; slice mushrooms.
2. Soften half the onion in 15 g butter. Cool slightly and mix into bread with eggs, half the parsley, nutmeg and half the salt. Shape eight compact dumplings.
3. Poach dumplings gently in water for 18–20 minutes without a rolling boil. Meanwhile brown mushrooms and remaining onion in remaining butter for 10 minutes.
4. Add cream, pepper, remaining salt and parsley to the mushrooms; simmer 3 minutes. Drain dumplings and serve two per person with sauce. Discard poaching water.