Bread dumplings in a light mushroom cream sauce

Cut the bread rolls into 1 cm cubes and put them in a bowl. Heat the milk until lukewarm, pour over the bread rolls and leave to soak for about 30 minutes.

Ingredients

6 units Day-old bread rolls, 375 ml Milk (or oat drink)

Peel and finely dice the shallots and gently sauté them in the butter until soft. Wash the parsley, shake dry, pluck the leaves and finely chop. Beat the eggs and add to the bread cubes with the shallots and parsley. Knead well, then season with salt, pepper and nutmeg. Shape into small dumplings.

Ingredients

2 units Shallots, 2 tbsp Butter, 0.5 bundle Flat-leaf parsley, 2 units Eggs (small)

Bring water to the boil in a large pan. Brush a large steamer basket with a little oil and hang it in the pan. Cover and steam the dumplings for approx. 15 minutes.

Wipe the mushrooms clean with a dry cloth and cut into 0.3-cm-thick slices. Peel and finely dice the shallots. Wash the lemon in hot water, dry it and grate the zest. Wash the parsley and shake it dry, then pluck the leaves and finely chop them together with the juniper berries.

Ingredients

800 g Portobello mushrooms, 3 units Shallots, 1 units Lemon (2 tsp zest and juice), 2 sprig Parsley, 2 units Juniper berries

Sauté the shallots in the clarified butter until translucent. Add the mushrooms, increase the heat and fry the mushrooms for 4–5 minutes, stirring constantly. Season with salt and pepper, mix well, deglaze with the stock and bring to the boil. Stir in the cream cheese and allow to simmer a little. Season to taste with salt, pepper, cayenne pepper, lemon zest, lemon juice and, if you wish, Worcestershire sauce. Sprinkle with parsley and serve with the dumplings.

Ingredients

2 tbsp Clarified butter, 200 ml Mushroom stock (or vegetable stock), 125 g Full-fat cream cheese (or vegan cream cheese)