Semmelknödel mit Pilzen – Bread dumpling with mushrooms

A small vegetarian meal

Ingredients for 4 portions:

For the dumplings:

• 200 g (7 oz) dry white bread or 6 1-day-old rolls (Brötchen)
• about 200mL (6.8 fl oz) lukewarm milk
• salt
• freshly ground black pepper
• freshly ground nutmeg
• 1 onion
• 1/2 bunch flat-leaf parsley
• 1 T butter
• 2-3 eggs
• flour or breadcrumbs

For the mushrooms (“Schwammerl”):

• 600 g (1.3 lbs) fresh champignons or egerlinge (white or brown button mushrooms)
• 1/2 lemon (about 3 T juice)
• 1 onion
• 1/2 bunch flat-leaf parsley
• 2 T butter
• salt
• freshly ground black pepper
• 200mL (6.8 fl oz) cream

Prep time: about 45 minutes

Per portion: 500 calories

Directions:

1. For the dumplings, cut the bread in small cubes or thin slices, put in a bowl, and douse with the lukewarm milk.  Add salt, pepper and nutmeg, then let sit for 20 minutes.
2. Clean the mushrooms by rubbing shortly under water.  Let them dry then cut them in thin slices.  Sprinkle with 2 T lemon juice.
3. Peel both onions and wash and dry the whole bunch of parsley.  Finely chop the onions and parsley.
4. For the dumplings, melt 1 T butter in a small pan, then cook half the onions until transparent.  Mix in half of the parsley and cook shortly.  Add the egg and the onion-parsley mixture to the bread mixture and combine everything well.  Add salt, pepper and nutmeg to taste.
5. In a large pot, bring 2 liters of salted water to a boil.  Make a small test dumpling and carefully place it in the boiling water for a short time.  If it falls apart, add some flour or bread crumbs to the dumpling mixture.  Then, with moistened hands, make 8 dumplings.  Carefully put them in the boiling saltwater and allow them to cook over medium heat for 20 minutes.
6. For the mushrooms, melt 2 T butter in a large pan.  Add the rest of the chopped onion and cook until transparent.  Add the mushrooms to the pan, stirring constantly.  Add salt and pepper and the cream and let the mixture simmer for 10 minutes.  Add the rest of the parsley and stir.  Add salt, pepper and lemon juice to taste.
7. Take the finished dumplings from the water and allow to drip dry.  Serve with the mushroom sauce.

• This dish is especially tasty if prepared with porcini (Steinpilz) or chanterelle (Pfifferling) mushrooms.

Read about the challenge results on the post Real German Cuisine Challenge: Semmelknödel mit Pilzen.

Want to read more about this recipe? Find out how the challenge went. Want more Real German Cuisine? Check out the full recipe list organized by German state. Do you have an alternative recipe for this dish or helpful hints? Please let us know in the comments!

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