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Bavarian Bread Dumplings with Mushroom and Onion Gravy

This simmered dish pairs stale bread cubes with yellow onion, finely chopped, cremini mushrooms, sliced and milk. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

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

28 g Protein
76 g Carbohydrates
25 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 101g stale bread cubes (white or mixed) 268 kcal
  • 151g milk (2%) 76 kcal
  • 42g egg 60 kcal
  • 7g fresh parsley, chopped 2 kcal
  • 15g vegetable oil 133 kcal
  • 76g yellow onion, finely chopped 30 kcal
  • 168g cremini mushrooms, sliced 37 kcal
  • 8g all-purpose flour 29 kcal
  • 185g vegetable broth, low sodium 11 kcal
  • 2g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. salt
    Bring a small pot of water with 1/4 tsp salt to a gentle simmer for holding the dumplings warm later.
  2. stale bread cubes (white or mixed)milk (2%)eggfresh parsleysaltblack pepper
    In a bowl, combine bread cubes, milk, egg, parsley, 1/4 tsp salt, and pepper. Toss and let stand 10 minutes, then press into 4 compact dumplings with damp hands.
  3. vegetable oilyellow onioncremini mushrooms
    Heat oil in a skillet over medium heat. Add onion and cook 5 minutes until soft. Add mushrooms and cook 6-8 minutes until browned.
  4. all-purpose flourvegetable brothsaltblack pepper
    Stir in flour and cook 30 seconds. Slowly whisk in broth; simmer 3-4 minutes until glossy. Season with remaining salt and pepper.
  5. Gently lower dumplings into lightly simmering salted water (separate from gravy). Poach 12-14 minutes until firm and heated through; do not boil hard.
  6. yellow onioncremini mushrooms
    Serve dumplings topped with mushroom-onion gravy. Spoon any extra gravy around the plate.

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