Side dishes and vegetables, vegetarian dishes and bakes |27
Baked mushroom dumplings
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MCRC00916430_BO_gebackener_Pilzknoedl-005_F39MCRC00918781_SE_gebackener_Pilzknoedl-013MCRC00916907_NF_gebackener_Pilzknoedl-013_RZ0VegetablesMushroomsSide dishesPreparation methodsMicrowaveRecipe categoriesSide dishes, Bakes
Ingredients | For 4 servings
Baking tray
Dumpling mixture:
400 g fresh seasonal mushrooms, e.g. button
mushrooms, shiitake mushrooms, porcini
mushrooms
1 bunch flat-leaf parsley
1 onion
1 garlic clove
40 g butter
2 tbsp olive oil
Approx. 300 ml milk
8 stale bread roll
5 eggs
Salt
Black pepper, freshly ground
Nutmeg, freshly grated
50 g dried cranberries
In addition:
Tin foil
Butter for the tin foil
Per serving
511 kcal, 63 g carbs, 21 g fat, 16 g protein,
5,2 BU
Preparation
1 | Clean the mushrooms using kitchen towel or a
special mushroom brush and cut into slices 1 cm
wide.
2 | Rinse the parsley, shake it dry and chop it
roughly. Peel and dice the onion and garlic.
3 | Heat the butter and olive oil in a pot. Add the
onions, mushrooms and garlic and sweat until
translucent. Add the parsley and sweat for
2 minutes as well. Remove the pot from the
hotplate and pour over the milk. Allow to cool.
4 | Cut the bread rolls into cubes 1-2 cm in size.
Add the lukewarm milk mixture and eggs, gently
mix in and season with salt, pepper and a little
nutmeg.
5 | Dice the cranberries finely, mix into the bread
roll mixture and leave to rest for
approx. 20 minutes.
6 | Brush a strip of tin foil with a little butter. Add
the bread roll mixture to this and form it gently
into a roll 4-5 cm thick. Seal firmly at the sides.
Cook as indicated.
Setting procedure:
Tip:
In autumn/winter, you can also get fresh
cranberries. They taste slightly more bitter.
Baking tray, level 2
Top/bottom heating
160 °C
Cooking time:
30-35 minutes
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