Cooking with Hans Baer
FAVOURITE RECIPES:
REGIONAL AND SEASONAL HIGHLIGHTS
Bread dumplings with creamed mushrooms
Ingredients (4 servings):
250 g bread rolls (approx. 5-6 rolls)
200 ml milk
2 eggs
2 onions
3 tbsp butter
500 g mushrooms
some chopped parsley
1 clove of garlic
200 ml cream
100 ml vegetable stock
1 tsp lemon juice
salt, pepper and nutmeg to taste
Preparation 1:
Cut the bread rolls into small cubes and place in a large bowl.
Heat the milk (do not boil) and pour over the bread cubes. Mix everything well and leave to stand for about 10 minutes until the milk has been absorbed.
Chop the onions and fry one of them in the butter until translucent. Then add to the soaked bread rolls.
Add the eggs, chopped parsley, salt, pepper and a little grated nutmeg.
Mix everything well until a uniform dough is formed. If the dough is too moist, you can add a few breadcrumbs.
With wet hands, shape the mixture into dumplings of the same size.
Preparation 2:
Bring a large pan of salted water to the boil. Reduce the heat so that the water is only simmering gently. Place the dumplings in the water and leave for about 15-20 minutes until they rise to the surface.
Clean and slice the mushrooms. Finely chop the onion and garlic.
Heat the butter in a large pan. Sauté the onion and garlic until translucent.
Add the mushrooms and sauté over a medium heat until they are lightly browned and the liquid has evaporated.
Deglaze with the vegetable stock and add the cream.
Preparation 3: 
Garnish the creamed mushrooms with chopped parsley.
Arrange the bread dumplings on a plate and top with the creamed mushrooms. Sprinkle with fresh parsley and enjoy.
We recommend serving with a glass of Chardonnay.
