Ingredients
For 4 portions
For the bread dumplings
125g
QimiQ Classic, unchilled
1
Onion(s), finely chopped
20g
Butter
200g
Diced white bread
1tbsp
Flat-leaf parsley, finely chopped
85g
Sour cream 15 % fat
2
Egg(s)
Salt and pepper
Ground nutmeg
For the cream mushroom sauce
250g
QimiQ Classic, chilled
1
Onion(s), finely chopped
30g
Butter
750g
Mushrooms, finely sliced [émincé PF]
1tsp
Flour
200ml
Clear vegetable stock
Salt
White pepper
1tbsp
Chives, finely sliced
Preparation
- For the bread dumplings: fry the onions in butter until golden. Add to the diced bread and parsley and mix well.
- Melt QimiQ Classic and allow to cool. Add the sour cream and eggs, season to taste and pour over the diced bread mixture. Mix well and allow to draw for 20 minutes.
- Form into equally sized dumplings, place in the boiling water, reduce temperature and allow to cook for approx. 15 minutes.
- For the mushroom sauce, fry the onion until soft.
- Add the mushrooms and sauté. Dust with flour, douse with the stock and allow to cook for a further 5 minutes.
- Finish with cold QimiQ Classic, sprinkle with chives and serve with the bread dumplings.