Bread Dumplings with Creamy Mushrooms

Method

1. For the dumplings, cut the stale bread rolls into approximately 1 cm cubes and place them in a large bowl.
2. Heat the milk in a saucepan until lukewarm, then pour it over the bread cubes. Mix well and let it soak for about 10 minutes until the bread is soft.
3. Peel and finely dice one onion. Wash half of the parsley, shake dry, and finely chop.
4. Heat 1 tbsp butter in a pan and sauté the diced onion until translucent. Briefly fry the chopped parsley with it, then add to the soaked bread mixture.
5. Add the eggs to the bread mixture and season generously with salt and pepper. Knead well until the mixture binds. If it is too dry, add a little more milk.
6. Form about 4-6 equally sized dumplings from the mixture with moistened hands.
7. Bring salted water to a simmer in a large pot. Carefully place the dumplings into the water and let them cook gently for about 20 minutes over low heat; the water should not boil vigorously.
8. For the creamy mushrooms, clean the mushrooms and halve or quarter them depending on their size. Peel and finely dice the second onion. Wash the remaining parsley and finely chop.
9. Heat 1 tbsp butter in another pan. Sauté the diced onion in it, then add the mushrooms and fry over high heat until lightly browned and they have released their liquid.
10. Deglaze with vegetable broth and add the cream. Bring everything to a boil and simmer over medium heat for about 5-7 minutes until the sauce thickens slightly.
11. Season the creamy mushrooms with salt and pepper and stir in the chopped parsley.
12. Remove the cooked bread dumplings from the water, drain well, and serve together with the creamy mushrooms.