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250 g (8.9 oz) dry white bread, cut in cubes
1 medium onion, finely chopped
50 g (1/3 cup) flour
250 ml (1 cup) milk
1 egg, lightly beaten
3 stems of flat parsley, coarsely chopped
½ teaspoon salt
olive oil
Mushroom Sauce
300 g (10.7 oz) mushrooms (champignons)
100 g (3.5 oz) king trumpet (kraeuterseitlinge)
50 g (1.7 oz) shiitake mushrooms
1 medium onion, finely chopped
1 tablespoon flour
50 ml (1/4 cup) white wine
100 ml (1/3 cup plus 1 tablespoon) heavy cream
1 tablespoon flat parsley, chopped
salt
fresh-ground white pepper
olive oil
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