Preparation
- Soften the onion for the dumplings in the butter for 6 to 8 minutes until translucent, then pour in the milk, season with salt, pepper and nutmeg and heat through.
- Put the diced bread into a large bowl, pour the hot onion milk over it and stir until the bread is soft but not mushy. Stir in the eggs and parsley and let the mixture stand for a few minutes.
- With wet hands shape about eight dumplings and let them cook in gently simmering salted water for 15 to 20 minutes. Lift out with a slotted spoon and drain.
- While the dumplings cook, clean the chanterelles with a brush or kitchen paper and halve or quarter larger pieces. Sweat the onion in the butter, add the mushrooms and fry until the liquid they release has evaporated.
- Deglaze with the wine and add the vegetable broth. Whisk the flour and cream smooth in a bowl, stir it into the pan and bring briefly to the boil once.
- Season the sauce with salt and pepper, stir in the parsley and serve the dumplings with the mushroom sauce.
Drink with it
White wine · excellent match
Grüner Veltliner, dry (Federspiel or Weinviertel DAC), or alternatively Weißburgunder (Pinot Blanc)
The Austrian classic with chanterelles: peppery spice and fresh acidity carry the mushrooms and keep the cream sauce lean; white wine is already in the sauce.
Which wine pairs with food? A simple approach to choosingPale lager · excellent match
Austrian Märzen or Helles, well chilled
The soft malt body suits the bread dumpling, and the carbonation lifts the butter and cream from the tongue without drowning out the mushrooms.
Pils or Helles: What's the Difference?Junmai sake · excellent match
Junmai sake, gently warmed (about 40 °C)
Rice and mushroom notes pick up the umami of the chanterelles, and the soft acidity cuts through the cream.
Junmai, Ginjo, Daiginjo: What do these mean for sake?Red wine · good match
Blauburgunder (Pinot Noir), lightly chilled
Forest-floor and cherry notes meet the mushroom aroma, and the low tannin gets along with the cream.