Bread Dumplings with Mushroom Ragout

For the bread dumplings with mushroom ragout, first cut the bread into slices, cut the bacon very finely into cubes. Peel the onions and also cut into cubes. Wash and finely chop parsley.

Steam bacon and onions in hot fat for 5 minutes until soft. Add parsley, let onion-bacon mixture cool and mix with bread rolls.

Heat milk, pour over rolls and let stand 30 minutes. Add salt, pepper, eggs, nutmeg and mix well. Form 12 dumplings with moistened hands.

For the mushroom ragout, clean the mushrooms, peel and dice the onion. Clean and chop the spring onions. Sauté onion in hot fat until soft. Add mushrooms and roast for three minutes. Pour in wine, reduce at high temperature. Add whipping cream, cook a little, add spring onion. Season with salt and pepper.

Cook the dumplings in slightly boiling salted water. The water must not boil, otherwise the dumplings will fall apart. Serve bread dumplings with mushroom ragout.

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