
Ingredients
For 4 portions
125g
QimiQ Classic
1
Onion(s), finely chopped
20g
Butter
200g
Diced white bread
1tbsp
Flat-leaf parsley, finely chopped
2
Egg(s)
85g
Sour cream 15 % fat
Salt and pepper
Ground nutmeg
For the cream mushroom sauce
250g
QimiQ Cream Base
1
Onion(s), finely chopped
30g
Butter
750g
Mushrooms, finely sliced [émincé PF]
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. Douse with the stock and bring to the boil.
- Stir in QimiQ Sauce Base and continue to cook until the required consistency has been achieved. Sprinkle with chives and serve with the bread dumplings.