Bread dumplings in a light creamy mushroom sauce

Bread dumplings

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

Peel and finely dice the shallots and slowly sauté them in the butter until soft. Wash the parsley, shake dry, pluck the leaves and finely chop. Crack open the eggs and add to the bread cubes with the shallots and parsley.  Knead well and season with salt, pepper and nutmeg. Shape into 12 small dumplings.

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.

Creamy mushroom sauce

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 zest 2 tsp of peel. Wash the parsley, shake it dry, pluck the leaves and finely chop them with the juniper berries.

Sauté the shallots in clarified butter until translucent. Add the mushrooms, turn up the heat and fry for 4 to 5 minutes, stirring constantly. Season with salt and pepper, mix well, deglaze with stock and bring to a boil. Stir in the cream cheese and leave to simmer briefly. Season to taste with salt, pepper, cayenne pepper, lemon zest, lemon juice and Worcestershire sauce as desired. Sprinkle with parsley and serve with the dumplings.

Tip

Steam with the BORA X BO.
Place the dumplings on the perforated tray and steam in the BORA X BO (automatic programme “Bread dumplings”) for 25 to 30 minutes.