Not-so-experimental cooking 101: Bavarian bread dumplings in mushroom sauce

wherein stale bread is turned into tasty food

Dumplings (6-8pcs)

• 6 dry breadrolls (a day old is good, works with even older ones just as well)
• 1/8l (1/4 pint) milk
• 2 tbsp chopped parsley
• 1 medium onion
• 2 large eggs

Cut the breadrolls into thin slices. Heat up the milk and pour it over the bread slices. Cube the onion and slightly stew it in a pan with about 1tbsp of butter. Add parsley to the pan, mix it with the onions, and dump the mixture onto the bread. Add eggs to this, then leave the whole thing to soak for a few minutes. Then stick your hands in (hope you washed) and mash it into some semblance of dough. The finished product will look pretty nasty (as shown).

Season with salt, pepper and nutmeg and form dumplings out of the dough. Roll these in flour, then drop them into near-boiling water and leave them to cook for about 20 minutes. Try not to let the water cook too strongly, as this has a tendency to make the dumplings fall apart.

Mushroom sauce (metric fucktons)

• 600g closed-cap champignons
• 1 medium onion
• 2 tbsp chopped parsley
• 0.5l (1pt) vegetable stock
• 0.2l (1 cup) cream

Clean the mushrooms. This is properly done by grabbing a paper towel and rubbing the mushroom’s hat so the outer layer comes off, but if you can’t be bothered just rinse them off although this is technically bad form. You might also want to cut off the end part of the stalk, as this tends to be very hard and dry. Slice the mushrooms and cube the onion, then stew them in 1tbsp of butter. Season with salt and pepper, add parsley.

In a saucepan, heat up the broth. Add the cream and thicken to taste with cornflour. Add in the mushroom/onion/parsley mixture.

Put dumplings on plates and drown them in sauce. They soak up a fair amount of it and it’s even pretty tasty on its own, so go crazy.