Mushroom dumplings from rolls recipe
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To assemble
2 servings Dough base: 4 pieces of older buns or rolls (approx. 180 g) 150 ml of milk, according to the age of the buns 3 cloves of garlic, to taste chopped greens parsley or chives 2 pieces of eggs salt pepper ground mace to taste breadcrumbs, if necessary Breadcrumbs: 1 pc. 1 fried onion or bacon 200 g fresh or frozen mushrooms salt ground pepper 1 clove of garlic 4 eggs
Procedure
1 First prepare the bread: lightly fry a finely chopped onion on about a tablespoon of fried onion or finely chopped bacon until golden in colour. Add the crushed garlic, the cooked and thinly sliced mushrooms, salt, pepper and a little salt. Then add the eggs, which are stirred continuously and allowed to soak in.
TIP: finer garlic
2 Cut the older muffins into smaller cubes, put them in a bowl and add the milk with the beaten eggs. Season with salt, pepper, nutmeg, grated garlic and finely chopped greens.
TIP: Which herbs to use during cooking and which to use before serving
3 Stir the mixture again, then pour in the cooled baking mix and stir well. If necessary, thicken with breadcrumbs to form dumplings in wet hands, about 8 per 100g. Then remove them through a sieve into a bowl and sprinkle with salt, salt or cooked bacon. 5 Serve them sprinkled with salt and sprinkled with grated cheese, according to a recipe that my grandmother had hidden in her recipe book. However, we liked the version with mushroom sauce or fried onions with bacon and cracklings.
