Bread dumplings with creamy mushroom sauce
Bavarian bread dumplings made from day-old rolls, served with a creamy mushroom sauce: Semmelknödel mit Pilzrahmsauce.
- 60 min30 prep · 30 cook
- MediumDifficulty
- 590 kcalper serving
Ingredients
- Day-old bread rolls300 g
- Milk250 ml
- Eggs2
- Onions2
- Butter40 g
- Chopped parsley4 tbsp
- Mixed mushrooms500 g
- Dry white wine100 ml
- Single cream200 ml
- grated nutmeg1 pinch
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Cut the rolls into small cubes. Warm the milk, pour it over and leave to soak.
- 2
Soften 1 finely chopped onion in half the butter. Add it to the bread with the eggs, half the parsley, nutmeg, salt and pepper and knead into a firm mass.
- 3
With wet hands, shape 8 dumplings and lower them into barely simmering salted water. Cook without boiling until they float and are firm.
- 4
Meanwhile, fry the sliced mushrooms and the other chopped onion in the remaining butter over high heat until golden.
- 5
Add the wine and let it evaporate, then pour in the cream and simmer until thickened. Season and add the rest of the parsley.
- 6
Lift out the dumplings with a slotted spoon and serve with the mushroom sauce.
Tips and questions
- Why did my dumplings fall apart?
- The water was boiling or the mix was too wet. Add a spoon of breadcrumbs and keep the water just below a simmer.
- What do I do with leftover dumplings?
- Slice them and fry in butter until golden; in Bavaria they are often eaten this way with a fried egg.
Enjoy your meal!
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