Semmelknödel mit Rahmschwammerl
Hearty home-made bread dumplings on a bed of button or chanterelle mushrooms sauteed in cream sauce, flavored with onions, parsley and white wine.
Region Bavaria, Austria
Ingredients
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
Instructions
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
Notes
For convenience, use German bread dumplings, boil-in-bag. Available from Kartoffelland, Dr. Knoll, and Pfanni,
