MUSHROOM SAUCE WITH BREAD DUMPLINGS
For all who love to go through the woods collecting different kinds of mushrooms this is a very tasty way to serve them. Of course you can also use fresh mushrooms as you can buy them at markets etc. This is a safe way for those who don’t know mushrooms well enough to go and find them by themselves!
The recipes originates from Bavaria and Austria; my granny used to cook it in fall when we came home from our walks through the woods with a basket full of mushrooms. I hope you will love it as much as I do.
For the sauce you need:
2,25 lb chanterelles or any other kind of fresh mushrooms; I prefer chanterelles because of
their fine and unique taste
1 big onion
1 spring of parsley
4 table spoons flour
1 cup water – for a special taste you might also use vegetable or beef stock
1 cup sweet cream
juice of ½ lemon
pinch of salt
For the bread dumplings you need:
day-old white bread or rolls. about 8 rolls, cut into slices
1/2 liter ( about 2 pints) milk
1 medium onion, chopped
1 teaspoon salt
1/2 teaspoon white pepper
3 tablespoons finely chopped parsley
a bit of flour
Wash and clean the mushrooms, if you use others than chanterelles, cut them
Chop the onion VERY fine, chop the parsley and let it roast in butter until the onion is golden brown.
Add the mushrooms, mix and let it cook on small heat for 30 minutes, pan has to be covered.
In another pan melt some butter, add the flour and stir well while the flour gets golden, then add the water or stock and let it cook for a minute.
Now add the chantrelles from the other pan and cook on small heat for another 15 minutes.
Finally add the lemon juice and the sweet cream and now you salt the sauce.
MENTION: If you salted the sauce earlier, the mushrooms would shrink and the sauce wouldn’t have the right consistence.
For the dumplings you break or cut bread/rolls into small pieces; place in a big bowl; pour milk over bread.
Heat oil in a medium skillet; Add onion; saute until golden brown.
Add sauteed onion, and remaining ingredients to bread mixture; blend well; mixture should be stiff; add bread or milk to adjust consistency.
Working with cold and wet hands, form dumplings; the size is your own choice; we prefer them at least as big as an orange.
Bring a large saucepan of salted water to a boil; add dumplings, one at a time, to boiling water, making sure they are not overcrowded; do not cover; let them boil for a minute and then simmer over low heat about 20 minutes...time depends on the size of the dumplings. Dumplings are done when they float.
Carefully remove dumplings with a slotted spoon; drain well.
Serve with the mushroom sauce, it serves 6. Goes well with a cold fresh beer.
I always prepare the dough for the dumplings before I start cooking the rest of the meal, So I have it well soaked and handy in time.
While the chanterelles are cooking on small heat for the first 30 minutes, there is enough time to heat the big pot with salted water to cook them;
I put them into the boiling water when the chanterelles are cooking for the last 15 minutes.
So everythings gets ready in time and you can serve both, dumplings and sauce, fresh and hot.
Enjoy – I hope you will like this traditional meal from the Bavarian woods!
"Now here's my secret", said the fox, "it is very simple. It is only with ones heart that one can see clearly. What is essential is invisible to the eye."
("The Little Prince" by Antoine de Saint-Exupery)
"The soul would have no rainbow, if the eye had no tears."
(Native American Proverb)