Dumplings-mushroom knodel

04437 KNODEL 4 PERSONS INGREDIENTS MUSHROOMS 100 g of fresh mushrooms, 30 g butter, 1 egg, 1 stale, 3 tbsp.

sandwich filled with bread crumbs, 1 tablespoon of grated Parmesan cheese, 1 l vegetable broth, some tuft of parsley, salt and ground white pepper.

Raw: 30 minutes cooking time: 25 minutes Peel and wash the mushrooms, chop finely and pour in a pan where you did melt butter.

Place the stale sandwich into a cup of warm water.

Cook the mushrooms for 10 minutes until all the liquid is not emitting evaporated.

Wring well the bun and combine it with mushrooms.

Continue to cook stirring until mushrooms and the bread will be amalgamated into a homogeneous compound.

Remove from heat and stir the egg, stirring quickly.

Let cool a little, then add the breadcrumbs, parmesan and chopped parsley.

Season with salt and pepper and knead the dough until it is completely mixed.

Put on a pot with the broth ready, bring to the boil, lower the heat, and go inside the knodel who form drawing with two teaspoons of compound dumplings.

Cook to a boil for 10 minutes.

Bring them to the table in a soup-tureen.