Bread Dumplings with Creamed Mushroom Sauce

Bread dumplings are a specialty of the South German, Austrian and Bohemian cuisine & are served as a sider for hearty dishes such as pork roast or goulash.

In today’s post I show you a way of preparing the dumplings as a main dish with a creamy sauce & mixed mushrooms. Have fun cooking!




Cooked/Baked today: Bread Dumplings with Creamed Mushroom Sauce
Difficulty: Medium
Preparation Time: 1 hour 15 minutes
Category: Main Dishes, Vegetarian Dishes
Our Recipe rating:

Ingredients for 4 servings:

…for the bread dumplings:

• 8 bread buns (from the previous day)
• 4 eggs
• 2 onions
• 300 milliliters milk
• 1 bunch parsley
• ½ teaspoon nutmeg
• Oil for frying
• Salt & pepper

…for the creamed mushroom sauce:

• 1 kilogram fresh mushrooms (here brown & white mushrooms, chanterelles & king oyster mushrooms)
• 400 milliliters vegetable stock
• 200 milliliters cream
• 1 onion
• 1 clove of garlic
• ¼ lemon
• 1 heaping teaspoon cornstarch
• Oil for frying
• Salt & pepper
• Parsley for garnish

Required kitchen gadgets, helper & preparations:

• Large pan for frying & for the sauce
• Large pot for the dumplings
• Mixing bowl
• Whisk
• Cup to whisk together cornstarch mixture

Instructions:




…preparations for the bread dumplings:

Peel 2 onions & chop finely. Next, heat up a pan adding a dash of oil & sweat the onion dices for about 2 – 3 minutes over medium heat while stirring occasionally. Then pull the pan from heat & allow the onions to cool a bit.

Meanwhile cut the bread buns into thin slices with a knife. Finely chop the fresh parsley. In a large mixing bowl whisk together 300 milliliters milk, 4 eggs, ½ teaspoon nutmeg & a good pinch of salt & pepper.




Next, transfer the bread slices together with ¾ of the chopped parsley (set aside the rest for the creamed mushroom sauce) & the cooled onions to the milk-egg-mixture & knead together with your hands until all ingredients are well combined.

…for the bread dumplings:

Form 8 – 10 tennis ball-sized bread dumplings from the dumpling mixture. Afterwards heat up a large pot with salted water & once the water starts simmering add the dumplings to the water & allow to simmer (do not bring to a boil) for about 20 – 25 minutes until done.

…preparations for the creamed mushroom sauce:

Peel 1 onion & chop finely. Peel a clove of garlic & also chop finely. Clean the mushrooms & cut into halves or quarters depending on their size. In a cup stir until smooth 1 heaping teaspoon cornstarch & 2 – 3 tablespoons water, then set aside.

…for the streamed mushroom sauce:

Heat up a large pan adding a dash of oil & sear the mushrooms for about 2 – 3 minutes in batches, stirring/tossing occasionally.

Then lift the mushrooms out of the pan & set aside. Reheat the pan adding another dash of oil & sweat the onions & garlic over medium heat for about 2 – 3 minutes until glassy.




Once that’s done deglaze with 400 milliliters vegetable stock & 200 milliliters cream, then bring to a boil & boil down over medium heat for about 3 – 4 minutes. Next, add the mushrooms (including mushroom water) back to the pan, also add the remaining parsley (from the bread dumplings), a dash of lemon juice & a good pinch of salt & pepper.

Finally stir in the cornstarch mixture & allow the sauce to simmer once the desired consistency is reached.

Serve the bread dumplings along with the creamed mushroom sauce on deep plates & garnish with some finely chopped parsley.

I wish you lots of fun cooking 😉

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):