👨‍🍳 作り方

1. 1

   Place the cubed stale rye bread in a large bowl. Heat the milk until it just begins to bubble, then pour it over the bread cubes. Stir gently to coat. Let it soak for about 15-20 minutes.

2. 2

   While the bread is soaking, melt 1 tbsp of butter in a skillet over medium heat. Add the finely chopped onion and sauté until softened and lightly golden, about 5-7 minutes. Stir in the chopped parsley.

3. 3

   Add the sautéed onion and parsley mixture to the soaked bread. In a separate small bowl, whisk the eggs with salt and pepper, then add them to the bread mixture. Mix everything together with your hands or a spatula until well combined. If the mixture seems too wet, you can add a tablespoon or two of breadcrumbs (optional) until it holds together.

4. 4

   Bring a large pot of lightly salted water to a rolling boil. Wet your hands slightly and form the bread mixture into golf-ball-sized dumplings. Carefully drop the dumplings into the boiling water.

5. 5

   Reduce the heat to a simmer. Cook the dumplings for about 20-25 minutes, or until they are firm and cooked through. Remove them from the water with a slotted spoon and set aside.

6. 6

   In the same skillet (or a clean one), melt the remaining 1 tbsp of butter over medium heat. Add the sliced mushrooms and cook until they are browned and have released their liquid, about 5-8 minutes.

7. 7

   Sprinkle the flour over the mushrooms and stir to coat. Cook for 1 minute, stirring constantly.

8. 8

   Gradually whisk in the broth, ensuring no lumps form. Bring the gravy to a simmer and cook for 5-10 minutes, stirring occasionally, until it has thickened to your desired consistency.

9. 9

   Season the mushroom gravy with salt and pepper to taste. Serve the rye bread dumplings hot, generously topped with the mushroom gravy and garnished with fresh dill.