For the mushrooms in Uhudler sauce with bread dumplings, mix milk, eggs, salt, pepper, nutmeg and lemon zest and pour over the bread cubes, let swell for about 20 minutes.
Heat butter, sauté onion until translucent and add chopped parsley, deglaze with Uhu-Red and continue to sauté for a few minutes, allow to cool slightly, also pour over bread dice mixture and incorporate with oat paste to bind. In a large, wide pot, bring plenty of salted water to a boil.
Form small dumplings with moistened hands and let them stand (not boil!) in the boiling water for 20 minutes.
For the mushroom sauce, clean the mushrooms. Sauté the onion in butter-olive oil mixture until translucent, add the mushrooms and parsley and stir well. Deglaze with a little Uhudler vinegar. Add 3 tablespoons of Uhu-Red and let the mixture stew a bit. Season, then dust lightly and refine with whipped cream.
Serve the egg mushrooms in Uhudler sauce with bread dumplings garnished with pepper berries.