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Ingredients (2 servings)
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3 Stk. Laugenbreze groß
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250 ml Formil H-Milch 3,5%
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400 g Champignons
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2 Stk. Eier
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1 Stk. Zwiebel
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Butter, frische Petersilie, Salz, Pfeffer
Preparation
- Cut the pretzels into small cubes and place them in a large bowl. Slightly warm the milk and pour it over the pretzel cubes.
- Finely dice the onion and sauté in a little butter until translucent. Add to the pretzels along with the eggs and chopped parsley, mix well, and season with salt and pepper. Let the mixture rest for about 10 minutes.
- Form small dumplings from the mixture and let them simmer in a pot of gently boiling salted water for about 15 minutes.
- Meanwhile, clean and quarter the mushrooms and fry them in a pan with butter. Deglaze with a splash of milk or water, let it reduce slightly, and season with salt and pepper.
- Drain the finished pretzel dumplings and serve them together with the creamy mushroom sauce.
