"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Bread Dumplings with Creamed Fresh Mushrooms Recipe

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This recipe for Bread Dumplings with Creamed Fresh Mushrooms, by , is from The Haire Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Haire-Weyerer
Added: Thursday, December 4, 2008


10 stale white buns (plain) or 1 lb stale white bread
2 cups boiling milk
1 large onion, finely chopped
3 Tbsp parsley, finely chopped
1 lemon, untreated
1/2 tsp salt
3 eggs
Bacon bits or finely chopped freshly fried bacon/ham (optional)
1 lb fresh mushrooms
4 Tbsp butter
1 onion, peeled but left whole
1/2 cup heavy cream
1/2 cup sour cream
Salt and pepper
1 tsp vinegar
Bunch of fresh parsley

Cut buns/bread into very thin slices. Put these into a large mixing bowl. Cover with the boiling milk, mix and let stand for about an hour. Saute onion in butter until glassy, add parsley and finely chopped rind of lemon; add this mixture to the bread mixture. Season with salt, add eggs and mix well. If making with bacon bits/bacon/ham, add now and mix well once more. Wet your hands and form a "trial" dumpling approximately 2-1/2" in diameter. In a large pot (7 qt.) bring salt water to a boil, drop the trial dumpling in it. If it stays intact and loses none of its substance, add the remaining dumplings. If necessary, add extra flour to the bread mixture. Bring the water to a boil again. As the dumplings rise, reduce the heat and let them simmer for 20 minutes with the pot half covered. Remove them with a slotted spoon and shake them a bit to drain off any remaining water.
Creamed Mushrooms:
Clean, and if necessary, briefly wash 1 lb fresh mushrooms, drain well and then slice thinly. Heat butter in a large saucepan, add mushroom slices, stir, add onion, cover and braise for 20 minutes, stirring occasionally. After 15 minutes, stir in heavy cream and sour cream, adding salt and pepper to taste. Mix in vinegar and parsley just before serving. Do not add the spices while mixture is still cooking.
Serve dumplings and creamed mushrooms in individual bowls.




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