Porcini Dumplings

Soak the dried porcini mushrooms in lukewarm water for about 20 minutes.

Pour the mushrooms into a sieve, press out excess liquid and chop finely.

Finely chop the onion, garlic, parsley and chives.

Melt butter in a pan, sauté the onion and garlic until translucent, then add the chopped mushrooms and briefly roast. Season with salt, pepper, parsley and chives.

Fold the mushroom mixture into the white bread cubes. Beat the milk and eggs together, add them and mix everything well.

Cover the mixture and let it rest for about 15 minutes so the bread can absorb the liquid.

Bring a large pot of well-salted water to a boil.

Spoon out small dumplings with a tablespoon, drop them into the water and simmer gently for 15–20 minutes until cooked through.

Serve the dumplings with brown butter and cheese or dress them with a light cream sauce.