Skip to content
Wochentopf
All dishesMain course

Bread dumplings with mushroom cream sauce

Stale rolls become dumplings, mushrooms become the sauce — leftover bread as it was meant to be.

Time
1 h
Effort:
medium
Origin
Bavaria
Season
autumn, winter
  • vegetarian
  • classic
  • hearty
  • budget
Bread dumplings with mushroom cream sauce on a plate

Ingredients for 4 portions

  • 6stale rolls
  • 250 mlmilk
  • 2eggs
  • 2onions
  • 1 bunchparsley
  • 500 gmushrooms
  • 200 mlcream
  • 150 mlvegetable stock (instant)
  • 3 tbspbutter
  • 1 tbspplain flour
  • to tastenutmeg
  • to tastesalt
  • to tastepepper

The ingredients land on the shopping list as soon as the dish is in the week.

Possible allergens

Derived from the ingredients as they are typically composed.

  • Cereals containing gluten
  • Eggs
  • Milk (incl. lactose)
  • Celery

Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.

Nutrition per portion

Estimates computed from the ingredient list — with 4 portions per recipe.

Energy568 kcal
Protein20.3 g
Fat29.7 g
Carbohydrates52.9 g
of which sugar9.5 g
Fibre6 g
Salt2 g

Not counted because listed without a quantity: nutmeg, salt, pepper.

Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.

Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.

Estimates, not lab values — not a basis for medically prescribed meal plans.

Method

  1. 1

    Slice the rolls thinly, pour over warm milk and leave to soak for 15 minutes.

  2. 2

    Finely dice one onion and sweat in butter with the parsley, knead into the bread with the eggs, salt and nutmeg.

  3. 3

    Shape dumplings with wet hands and poach in gently simmering salted water for 15–20 minutes.

  4. 4

    For the sauce fry the second onion and mushrooms in butter until brown, dust with flour, add the stock and cream, simmer for 5 minutes, season.