Arugula Bread Dumplings with Mushroom Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 708 cal. | (34 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 5.9 μg | (30 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 71.6 μg | (119 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 16.1 mg | (134 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 5.1 mg | (85 %) | ||
| Biotin | 45.7 μg | (102 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,200 mg | (30 %) | ||
| Calcium | 247 mg | (25 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 23.4 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 257 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the sauce
- 750 grams fresh Mushrooms (seasoned and trimmed, if necessary)
- 1 shallot (finely chopped)
- 2 Tbsps parsley (finely chopped)
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 1 tsp Dried-porcini powder
- 250 milliliters Vegetable broth
- 300 grams Whipped cream
- salt
- peppers (freshly ground)
- 1 Tbsp lemon juice
- For the dumplings
- 6 day-old White rolls
- 250 milliliters milk
- 1 shallot
- ½ bunch Arugula
- 1 Tbsp butter
- 3 eggs
- breadcrumbs (as needed)
- salt
- peppers
- Nutmeg
Preparation steps
For the dumplings, cut the white bread roll into thin slices. Place in a bowl and pour the warmed milk over. Let stand about 30 minutes.
Meanwhile, peel the shallot and chop finely. Rinse the arugula, shake dry, remove the stems and finely chop half of the arugula.
Add the chopped arugula with the shallot to the soaked bread slices. Mix well. Add in the eggs and form a soft dough. If the dough is too soft, add some breadcrumbs and mix. Season with salt and pepper and add nutmeg.
Form 4 large dumplings out of the mixture with wet hands. Drop into simmering salted water and leave until done for about 20 minutes over medium heat (do not boil).
For the sauce, saute the shallot in hot butter until soft. Add in the mushrooms and saute over high heat, stirring constantly for about 2 minutes. Then sprinkle with flour, stir, cover and cook for about 5 minutes.
Stir in the cream, let boil, pour in the broth, and bring to a boil again. Stir in the porcini powder and lemon juice, and season with salt and pepper.
Transfer the sauce to bowl and top with the dumplings. Serve garnished with chopped parsley and arugula.
