Bread Dumplings with Creamy Mushroom Sauce

Dice the whole wheat rolls into approx. ½ in cubes and put in a bowl. Finely chop the onion.

• 2 Whole wheat rolls (~ 4.2 oz)
• ½ Onion, yellow (~ 1.4 oz)

Chop the parsley. Heat the canola oil in a non-stick frying pan over medium heat. Add the onion and parsley and fry until the onions turn translucent. Then add to the bowl which contains the diced bread.

• 2 twigs of Parsley, fresh or frozen (~ 1 tsp)
• 2 tsp Canola oil

Bring a pot with water to a boil, turn down the heat until it only simmers and add the salt.

• Water
• Salt

Heat the milk in a pot until it is lukewarm, pour it into the bowl with the onions and bread and mix well.

• ½ cup Low fat milk

Add the egg, nutmeg, flour, salt, and pepper into the bowl and mix well.

• 1 Egg (~ 1.9 oz)
• 1 pinch of Nutmeg, ground
• 1 ⁠½ Tbsp Flour, all-purpose
• Salt
• Black pepper

Wet your hands and shape golf ball sized dumplings from the mixture. Place the dumplings in the boiling water and let simmer for approx. 20 minutes with the lid closed. Turn the dumplings after 10 minutes.

Clean and thinly slice the mushrooms. Cut the green onions into rings.

• 3.5 oz Mushrooms
• 2 Green onions (~ 2.5 oz)

Heat the canola oil in a non-stick frying pan over medium heat. Fry the green onions and mushrooms for approx. 3-4 minutes until the vegetables start to brown.

• 1 tsp Canola oil

Mix the starch with cold water.

• 2 tsp Cornstarch
• 1 ⁠½ Tbsp Water

Stir in the vegetable broth, sour cream, starch-water mix, and mustard, and let simmer until the sauce is creamy.

• 2⁄3 cup Vegetable broth
• 2 Tbsp Sour cream, light
• 1 tsp Yellow mustard

Season with salt and pepper and serve with the dumplings.

• Salt
• Black pepper

Enjoy your meal!