Bread Dumplings with Chanterelle Sauce

For the bread dumplings with chanterelle sauce, first prepare the bread dumplings. For the bread dumplings, dice the onions and sauté in butter. Heat the milk to lukewarm.

Mix the bread cubes with the milk, the onion cubes, the eggs and spices. Knead well with your hands and let stand for a while.

Pour a little oil on the bottom of a square Kaiser baking dish. Form dumplings with your hands and put them into the baking dish. Bake for about 30 minutes covered with aluminum foil or another baking dish at 175 °C.

Later, pour some water on the bottom and continue cooking for about 15 – 20 minutes. For the mushroom sauce, clean the chanterelles and cut the large ones slightly smaller.

Dice the onions and fry them together with the mushrooms in some olive oil. When the liquid has evaporated, dust with a little flour and pour in the soup and whipped cream.

Season with parsley, salt and pepper and stir to a creamy sauce. Serve the dumplings hot with the sauce.

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