4 Portions

• 200g stale rolls
• 150ml milk
• Salt, pepper
• 3 broad leaf parsley sprigs
• 1 egg Nutmeg, grated
• 30g butter
• 1 peeled onion
• 600g mixed forest mushrooms (such as cèpes, chanterelles, black chanterelles, etc.)
• 2 shallots
• 50g clarified butter
• 50ml Madeira
• 200ml cream
• 250ml strong vegetable stock
• 1 tbsp. cornflour mixed with a little cold water


• 30g butter
• Salt, pepper

Forest mushrooms à la crème with bread dumplings


1. Cut the rolls into small cubes and pour on boiling milk. Season with salt and pepper. Remove the parsley leaves from the stalks and chop finely and add to the bread mixture with egg and knead. Season with nutmeg.

2. Finely dice the onions. Melt the butter in a pan, sauté the diced onions in it, then add to the bread mixture, knead well and allow to rest for 30 minutes.

3. Meanwhile, clean the mushrooms and cut into halves or quarters again, depending on their size.

4. Shape the mixture into small dumplings and place into boiling water. Bring to a boil once, then leave to stand for about 6 minutes. Lift out the dumplings, drain well, then toss in a little foaming butter.

5. Peel the shallots, finely dice and lightly sauté in clarified butter in a large pan. Add the mushrooms, fry briefly, then deglaze with Madeira, pour on cream and stock and let it boil a little. 

6. Season the mushroom ragout with salt, pepper and slightly bind with some cornflour mixture. Divide the creamy mushrooms into deep plates. Arrange 2-3 small dumplings on top of each portion and serve.