Bread dumplings from the muffin tray with mushroom ragout for the big round
Submitted by IBIS Backwarenvertriebs GmbH from Aachen
Preparation time: 35 minutes
Serving size: 6
For the bread dumplings:
For the mushroom ragout:
For 6 servings (12 dumplings)
Cut the leftover bread into small cubes. Wash the parsley, shake dry and chop the leaves. Peel and chop the shallots.
Melt the butter in a pan and sauté the shallots in it for about 3 minutes. Finally add the parsley and let it fall together. Mix with the bread cubes in a bowl.
Separate the eggs. Beat egg whites with salt until stiff and refrigerate until needed. Whisk egg yolks with milk, pepper and nutmeg. Pour over bread cubes and let stand covered for 15 minutes.
Preheat the oven to 180 °C top/bottom heat and grease the cavities of a muffin tray with butter.
Stir the soaked bread cubes well with a wooden spoon. Then fold in the beaten egg white. Divide the fluffy mixture among the cups of the muffin tray and bake for about 25 minutes until golden brown.
In the meantime, rub, clean and trim the mushrooms. Then cut them into slices that are not too thin.
Peel and chop the shallots. Sauté in the butter for about 3 minutes, then add the mushrooms. Sauté for another 5 minutes. Pour the vegetable broth (except for 2 tablespoons) and the cream and bring everything to a boil.
Mix the remaining vegetable broth with cornstarch until smooth and stir into the simmering ragout, then season with salt and pepper.
Wash the chives, dab dry and cut into small rolls. Divide the ragout between plates, place two bread dumplings in the middle and serve everything sprinkled with chives.
If you like, you can refine the bread dumplings with 50 g of bacon cubes. In this case, sauté the bacon together with the shallots and then mix with the bread dumpling mixture.