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Creamy Mushroom Ragout with Bread Dumplings

This simmered dish pairs stale white bread, cubed with mushrooms, sliced, milk and egg. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced Vegetarian High satiety
300 kcal 2000 kcal
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Estimated macros per portion

27 g Protein
69 g Carbohydrates
29 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 101g stale white bread, cubed 268 kcal
  • 101g milk (2%) 51 kcal
  • 42g egg 60 kcal
  • 210g mushrooms, sliced 46 kcal
  • 50g onion, finely chopped 20 kcal
  • 10g butter 72 kcal
  • 101g vegetable broth, low sodium 6 kcal
  • 59g sour cream 117 kcal
  • 8g mustard, mild 6 kcal
  • 8g parsley, chopped 3 kcal
  • 0g ground nutmeg 1 kcal

Cooking instructions

  1. stale white breadmilk (2%)
    Tear bread into small pieces and place in a bowl. Warm milk and pour over bread; let soak 10 minutes.
  2. stale white breadeggparsleyground nutmeg
    Mix soaked bread with egg, half the parsley, a pinch of salt, and nutmeg. Shape into 3 small dumplings with wet hands.
  3. Bring a pot of salted water to a gentle simmer (not a rolling boil). Poach dumplings 12 to 14 minutes until set and floating; lift out and keep warm.
  4. mushroomsonionbutter
    Meanwhile, heat butter in a skillet over medium-high heat. Add mushrooms and onion; cook until mushrooms brown and moisture evaporates, 7 to 9 minutes.
  5. vegetable brothsour creammustard
    Add broth and simmer 2 minutes. Stir in sour cream and mustard; warm gently without boiling. Season with salt and pepper.
  6. mushroomsparsley
    Serve dumplings topped with mushroom ragout and remaining parsley.

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