Dumplings with Chanterelle Sauce

Ingredients

• 1 large onion (finely chopped, for the dumplings)
• oil (for sautéing the dumpling onion)
• 180 g bread cubes for dumplings (bread for dumplings)
• 4 eggs (size M)
• 200 ml milk
• 0.5 bunch parsley (chopped, for the dumplings)
• 75 g flour
• 2 tbsp starch
• salt and pepper (to taste, for the dumplings)
• water (for cooking the dumplings)
• salt (for the dumpling-cooking water)
• 850 g chanterelle mushrooms (cleaned; halve or cut larger mushrooms into pieces)
• 1 large onion (finely diced, for the mushroom sauce)
• oil (a generous splash, for the mushroom sauce)
• 0.75 tsp paprika powder
• 250 g sour cream (Sauerrahm)
• 250 ml heavy cream (Schlagobers)
• salt and pepper (to taste, for the mushroom sauce)
• ground chili (optional; a pinch)
• 4 tbsp parsley (chopped, for the mushroom sauce)

Steps

1. 1

   Peel and finely chop the onion for the dumplings. Briefly sauté it in oil until softened.

2. 2

   Place the bread cubes in a bowl. Add the warm milk and eggs, then add the chopped parsley.

3. 3

   Season the dumpling mixture with salt and pepper. Add the flour and starch, season again to taste, and knead everything together into a cohesive mixture.

4. 4

   Bring salted water to a boil, then keep it at a gentle simmer.

5. 5

   With wet hands, shape the mixture into dumplings. Place them in the simmering water and let them cook for 10 minutes.

6. 6

   Remove the cooked dumplings from the water with a slotted spoon.

7. 7

   Clean the chanterelles. Halve larger mushrooms or cut them into pieces. Peel and finely dice the onion for the sauce.

8. 8

   Heat a little oil in a pot. Add the diced onion and sauté until translucent.

9. 9

   Add the chanterelles and sauté for several minutes, stirring regularly.

10. 10

    As liquid emerges from the mushrooms, ladle it off and set it aside.

11. 11

    Dust the chanterelles with the paprika powder and briefly roast them.

12. 12

    Add the sour cream and heavy cream. Simmer the sauce over low heat for several minutes.

13. 13

    Stir the reserved mushroom liquid into the sauce. Season the mushroom sauce with salt and pepper, and add a pinch of ground chili if using.

14. 14

    Serve the dumplings with the mushroom sauce and finish with the chopped parsley.

Notes

The source lists the mushroom component under “goulash” and does not specify an exact amount of oil or salt. Total duration is stated as 45 minutes. The sauce is referred to as chanterelle goulash in the method.

Nutrition per serving

• main
• vegetarian
• Austrian-inspired
• European
• dumplings
• mushrooms
• autumn
• stovetop