Chanterelle Dumplings – Not Just Delicious, but Also Healthy!
The chanterelle is a well-known edible mushroom and belongs to the mycorrhizal fungi. Mycorrhizal fungi form a symbiotic relationship with trees by connecting their fungal filaments to the fine roots of trees, allowing them to exchange substances and information.
Chanterelles are low in calories, containing only about 15 calories per 100g. They are rich in essential nutrients such as vitamins B, C, and D. Their yellow color comes from carotene, which is a precursor of vitamin A, known for benefiting eye health. Chanterelles also support lung health and are a good source of magnesium, iron, and potassium. However, due to their purine content, people with kidney issues or gout should avoid consuming them.
Ingredients
500 g fresh chanterelles
350 g bread cubes (for dumplings)
100 g onions
60 g butter
6 whole eggs
1–2 tbsp milk
Flour
Chopped parsley
A pinch of salt
Preparation
Finely chop the onion and sauté in butter.
Add the cleaned chanterelles, sauté briefly, and then chop everything finely on a large cutting board.
In a pan, add the bread cubes and chopped parsley, tossing until the bread is dry.
Transfer everything to a bowl and mix with the butter, onions, and chanterelle mixture.
Add milk, flour, salt, and the eggs, then mix well. Let the mixture rest for at least 10 minutes.
Wet your hands with cold water and shape the dumplings.
Test one dumpling by cooking it; if needed, add a little more flour.
Add salt to the water, press the dumplings firmly, and simmer in lightly boiling water for 15 minutes (avoid rapid boiling to prevent them from falling apart).
Serve with grated Parmesan and melted butter.
Shelf Life
Should be eaten fresh. Can be stored in the refrigerator for a few days.
Benefits
Supports immune health and provides essential vitamins and minerals.