Bread dumplings – Cut the rolls into slices and then into cubes about 0.5 cm in size. The pieces should not be bigger, put the cubes together with any crumbs in a bowl.

Wash the parsley and separate the leaves from the stems and chop the leaves. Peel the onions and cut into small cubes. Melt the butter in a pan and fry the onions until soft. Then add the leaves of the parsley and the salt. Mix well for 30 seconds and remove from heat.

Heat the milk, but do not bring it to a boil. Combine the mixture of butter, onions and parsley from the pan and the warm milk in a bowl with the cubes of the rolls. Mix everything well and let the mixture soak for 10 minutes.

Beat the eggs and whisk with a fork. Add the eggs to the dough and knead the contents thoroughly. From the dough form the desired amount of bread dumplings.

Bring salted water to a boil in a large saucepan or the Dutch Oven. Once the water boils, reduce the heat to about 1/4 of full power. Let the bread dumplings slide into the water and cook for 20 minutes without the lid. The water must not boil.

Mushrooms –  Carefully remove impurities from the mushrooms with a brush. Remove muddy, heavily soiled, eaten or dried parts from the fungi.

Cut the porcini mushrooms into slices or pieces depending on their size. Divide large chanterelles, use small specimens whole. Cut the spring onions into rings and halve the cherry tomatoes.

Heat the Dutch Oven strongly on the gas grill, with coals or at a fireplace. Alternatively, you can of course also use a pot that stands on a stovetop.

First, just put the porcini mushrooms in the Dutch Oven. Do not use oil or other ingredients. Turn the mushrooms occasionally.

First, just put the porcini mushrooms in the Dutch Oven. Do not use oil or other ingredients. Turn the mushrooms occasionally.

Once the mushrooms have softened, add the spring onions to the Dutch Oven.

Now add the cream and the cherry tomatoes.

Add the spice mixture for goulash and bring the contents of the Dutch Oven to a boil briefly.

Dilute the contents with the vegetable stock as desired and season with salt. Stir everything well. Serve the forest mushrooms with the bread dumplings.