Bavarian Bread Dumplings with Creamy Mushroom Sauce

Hearty home-made bread dumplings on a bed of button or chanterelle mushrooms sautéed in cream sauce, flavored with onions, parsley and white wine. For convenience, use German bread dumplings, boil-in-bag, available from Kartoffelland, Dr. Knoll, and Pfanni at

Semmelknödel mit Rahmschwammerl
Course Entree
Cuisine Bavaria
Keyword Bread Dumplings
Region Bavaria, Austria


For Dumplings

  • 10 dry breakfast rolls or slices of dry wheat bread
  • 1 cup milk
  • 4 eggs
  • 1 onion, small
  • 1 bunch parsley
  • 1 dash salt
  • 1 dash pepper

For Sauce

  • 1.5 lbs. mushrooms button or chanterelle
  • 1 onion, medium size
  • 3 tbsp butter
  • 2 tbsp parsley, chopped
  • 2 tbsp flour, all purpose (Type 405)
  • 2 cups wine, white, dry
  • 2 cups vegetable broth
  • 3/4 cup heavy cream
  • 1 dash salt
  • 1 dash pepper


For Dumplings

  • Cut rolls or dry bread into cubes and crumble into bowl
  • Bring milk to a boil, remove from heat and pour over bread crumbs
  • Cover bowl and let rest for 10 min. for the bread to absorb the milk
  • Finely chop parsley and onions
  • Mix eggs, and chopped onions & parsley with dumpling mass, season with salt and pepper
  • If desired, add ham or bacon to the dumplings for extra flavor.
  • Thoroughly knead dumpling mass (by hand or with spatula). Form 8 dumplings the size of the palm of a hand
  • Cook dumplings in hot salt water for 20 min.

For Mushroom Sauce

  • Clean mushrooms. Cut larger mushrooms into halves or quarters to the same size as smaller mushrooms
  • Peel and finely chop onions.
  • Saute onions and mushrooms in 1 tbsp butter for 10 min, season with salt and pepper, sprinkle with parsley.
  • Heat remaining butter in pan and blend with the flour, stirring continuously until all clumps are gone.
  • Add wine and broth, stir and bring to a boil. Add salt, pepper and cream and stir until sauce thickens.
  • Turn down the heat, fold in mushrooms, stir and serve with dumplings and a glass of red wine
Adapted from