Semolina dumplings with mushroom sauce

Semolina dumplings

• 4 sprigs fresh flat-leaf parsley, leaves only
• 300 g milk
• 30 g salted butter
• 1 ½ tsp salt
• 2 pinches ground black pepper
• 2 pinches nutmeg
• 200 g fine semolina
• 2 egg yolks
• water (approx. 2 litres)
• plain flour, for dusting

Mushroom sauce

• 3 eschalots
• 1 garlic clove
• 50 g white wine
• 40 g salted butter
• 400 g fresh Swiss brown mushrooms, cut into quarters
• 2 pinches ground black pepper
• ½ tsp salt
• 30 g plain flour
• 200 g pouring (whipping) cream
• fresh chives, finely chopped, for garnishing