Bread dumplings in a light mushroom cream sauce

Peel and dice the onions. Heat the butter in a pan and swirl it around. Sauté the onions until translucent.

Pour the milk over the onions and heat through.

Ainesosat

50 G onions, 40 G butter, 150 ml milk

Place the dumpling bread in a bowl and pour over the eggs, milk and onion mixture and spices. Leave to stand for 10 minutes.

Then carefully mix the dumpling mixture and shape into approx. 80 g dumplings.

Ainesosat

250 G dumpling bread, 2 kappale eggs, 1 Pinch salt, 1 Pinch ground pepper, 1 Pinch ground nutmeg

Cook the dumplings in a pan of simmering water for 15 minutes until they float to the top.

Clean the mushrooms and cut into thin slices. Peel and dice the shallots.

Wash the lemon in hot water, dry and grate the zest of half a lemon. Squeeze the juice from half a lemon. Keep the other half in the fridge for future use.

Ainesosat

800 G brown mushrooms, 3 kappale shallots, 1 kappale lemon

Heat the butter in a frying pan and swirl it around. Sauté the shallots until translucent. Add the mushrooms and fry for 4 to 5 minutes. Deglaze with stock. Stir in the cream cheese and allow it to reduce slightly.

Season the sauce to taste with lemon juice, zest, salt and pepper.

Ainesosat

30 G butter, 200 ml vegetable stock, 125 G cream cheese (full fat), 1 Pinch salt, 1 Pinch ground pepper

Divide the sauce evenly between deep plates, place the dumplings on top and sprinkle with parsley. Serve immediately.