Creamy Mushroom Sauce with Bread Dumplings

Cut stale bread rolls into 1 cm cubes. Place in a large bowl. Heat 150 ml milk slightly until lukewarm, then pour over the bread cubes. Let soak for 10-15 minutes until softened.

Finely dice half of the yellow onion. In a small pan, melt 10 g butter and sauté the diced onion until translucent, about 3-5 minutes. Add the sautéed onion to the soaked bread, along with 2 eggs, half of the chopped fresh parsley, salt, and black pepper. Mix gently but thoroughly with your hands until well combined.

Bring a large pot of salted water to a gentle simmer (not a rolling boil). With wet hands, form the bread mixture into 4-6 firm dumplings, approximately 5-6 cm in diameter. Carefully place the dumplings into the simmering water and cook for 15-20 minutes, or until they float and are firm to the touch. Remove with a slotted spoon and keep warm.

While dumplings are cooking, slice the fresh mushrooms. Finely dice the remaining half of the yellow onion.

In a large pan, melt the remaining 20 g butter over medium-high heat. Add the diced onion and sauté for 2-3 minutes until softened. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and turn golden brown, about 7-10 minutes.

Pour in the 150 ml vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the 200 ml heavy cream. Season generously with salt and black pepper to taste. Let the sauce gently simmer for 5 minutes, allowing it to thicken slightly.

Stir in the remaining fresh parsley. Serve the creamy mushroom sauce immediately with the warm bread dumplings.