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Creamy Chanterelle Goulash | With Sliced Bread Dumplings
(0)
50 min
Under an hour
Gurkerl Küche
Saisonales Eierschwammerlgulasch nach Wiener Art mit feinem Sauerrahm und hausgemachtem Serviettenknödel – frisch, saftig und perfekt für heiße und laue Sommertage.
Ingredients
Preparation method
Preparing the sliced bread dumplings
Place the bread cubes in a bowl. Warm the whole milk slightly and pour it over the bread cubes. Let it soak for 10 minutes.
Whisk the eggs and mix them into the softened bread cubes. Season with a pinch of salt and pepper.
Shape the mixture into a roll, wrap tightly in a clean tea towel or heat-resistant cling film, and tie the ends securely. Cook in gently simmering salted water for approx. 25–30 minutes.
Chef's tip
Tip for chanterelles: Never wash mushrooms in water, as they will absorb it. It is best to clean them with a brush or paper towel.
Alternatively, the bread dumpling slices can be briefly pan-fried in a little butter until golden brown before serving.
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