Ingredients
For the mushroom sauce :
1 shallot, finely chopped
1 garlic clove, finely chopped About 2 tbsp butter
200 ml / scant 1 cup dry white wine 250 ml / 1 cup whipping cream
2 tbsp creme fraiche
1 tbsp freshly chopped parsley, plus some extra to garnish
1 tbsp snipped chives
450 g / 1 lb fresh wild mushrooms, e.g. cep, slippery jack, birch
boletus, thoroughly cleaned and roughly chopped or crumbled
Salt and freshly ground pepper
For the dumplings:
1 shallot, finely chopped 1 tbsp butter
250 ml / 1 cup lukewarm milk
450 g / 1 Ib stale white bread, crust removed
3 eggs
2 tbsp freshly chopped parsley Salt and freshly ground pepper
Method : Prep and cook time: 1 hour
10 min
1
For the dumplings, sweat the shallot
in hot butter without coloring until translucent.
2
In a large bowl, pour the warm milk
over the bread, add the eggs, parsley and shallot, season with salt and pepper
and mix well. Leave to stand for about 20 minutes.
3
Form the dough into smooth round dumplings
and simmer gently for about 20 minutes in salted water.
4
For the mushroom sauce, sweat the
shallot and garlic briefly in hot butter, add the wine and reduce slightly. Add
the cream and creme fraiche, simmer until slightly thickened and season with salt
and pepper. Add the parsley and chives.
5
Fry the mushrooms in hot butter for
3-4 minutes until golden brown and season with salt and pepper.
6
Arrange the mushrooms on plates,
pour over the cream sauce, add the dumplings and serve garnished with parsley.