Dumplings with chanterelle sauce
Recipe of the region Salzburger Lungau
Ingredients for the bread dumplings
1 kg dumpling bread
5 eggs
1/2 onion
150 g butter
1/4 l warm milk
pinch of salt
Parsley
Any spices
Ingredients for the chanterelle sauce
1 kg chanterelle
200 g butter
1 onion
pinch of salt & pepper
Any spices
1/2 fresh crème fraîche
Flour (to taste)
Preparation of the bread dumplings
Combine the dumpling mix, eggs and chopped onions. Soften the butter and mix with the parsley and other herbs. Then add the warmed milk, mix well and season. Shape the “dough” into dumplings and cook in boiling water for approx. 20 – 25 minutes.
Chanterelle sauce
Heat the butter in a frying pan. Peel and finely chop the onions and fry in the butter until golden brown. Add the chanterelles, roast and then leave to simmer in the stock created for approx. 10 minutes. Mix some flour with water and stir into the chanterelle sauce. Finish by stirring in some crème fraîche and season with parsley, salt and pepper.
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