Bread dumplings with creamy mushroom sauce

Wash and dry the parsley. Crack the eggs into a bowl, beat them with a fork and weigh the specified amount without shells. Peel the onions. Cut and squeeze the lemon. Strain the juice and measure out 15 ml. Chop the onion and parsley. Soften 200 g onion in 15 ml oil in a skillet for about 3 min, then cool for 5 min. Cut bread into thin slices or small cubes. Whisk milk, beaten egg, nutmeg, 3 g salt and 0.5 g pepper in a large bowl. Add bread, cooled onion and 15 g parsley. Mix thoroughly while pressing, cover and leave to hydrate for about 20 min. Prepare the mushrooms during this rest.

Use for the recipe: half a lemon (prepare 1 lemon).

The mixture should hold when pressed with no free liquid at the bottom. Divide into 8 and shape firm dumplings about 6 cm in diameter with damp hands. Bring a large saucepan of water to a gentle simmer. Lower in the dumplings without crowding and poach very gently for about 25 min without a rolling boil or stirring. They should be set and hot in the centre. Extend if the inner bread remains pasty. Lift out carefully with a slotted spoon and drain.

Clean the mushrooms and trim any dirty stalk ends. Peel the garlic. Cut mushrooms into similarly sized halves or quarters and chop the garlic. During the dumpling rest and poaching, heat the 25 ml oil allocated to the mushrooms in a large sauté pan, dividing it among batches. Sear mushrooms over fairly high heat for about 3 min per batch without crowding. Cook in four batches. Reserve all the mushrooms and their juices in a bowl.

Heat the remaining 10 ml oil in the emptied sauté pan. Soften the remaining 100 g onion and garlic for about 3 min. Add stock and cream and simmer for about 4 min. Return mushrooms and all their juice, then add the measured lemon juice, 5 g parsley, 3 g salt and 0.5 g pepper. Mix the starch with all the measured cold water, stir in and simmer for another 2 min to thicken. Divide the dumplings with all the sauce and mushrooms.