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🍽️ Semolina Dumplings in Chanterelle Cream Sauce

605 kcal · 30 min · 4 servings

Ingredients

• 250 ml Milk (3.5% fat)
• 8 Whole wheat rolls (from the day before)
• Salt
• Pepper
• Nutmeg
• 1 Onion
• 0.5 bunch chopped parsley
• 3 tbsp Butter
• 2 Eggs
• Breadcrumbs (as needed)
• 750 g Chanterelles
• 1 Shallot
• 1 Garlic clove
• 350 ml Vegetable broth
• 250 ml Whipping cream
• 2 tbsp Sour cream
• 2 stalks Chives

Instructions

1. 1. Bring the milk to a boil in a pot.
2. 2. Slice the rolls into thin pieces and place them in a large bowl.
3. 3. Season the rolls generously with salt, pepper, and nutmeg.
4. 4. Pour the boiling milk over the rolls and let the mixture sit for about 10 minutes.
5. 5. Peel the onion and dice it finely.
6. 6. Wash the parsley, shake it dry, and chop it finely.
7. 7. Melt 2 tablespoons of butter in a pan.
8. 8. Sauté the onions in the butter.
9. 9. Add 2 tablespoons of the chopped parsley to the onions and sauté briefly.
10. 10. Add the onion-parsley mixture to the soaked rolls.
11. 11. Add the eggs.
12. 12. Mix all ingredients thoroughly.
13. 13. If the dough is too soft, knein breadcrumbs into it.
14. 14. Bring plenty of salted water to a boil in a wide pot.
15. 15. Shape 8 uniform dumplings from the dough.
16. 16. Place the dumplings into the boiling salted water.
17. 17. Reduce the heat and let the dumplings cook for 15 to 20 minutes.
18. 18. Clean the chanterelles thoroughly.
19. 19. Halve or quarter the chanterelles depending on their size.
20. 20. Peel the shallot and the garlic.
21. 21. Finely chop the shallot and the garlic.
22. 22. Melt the remaining butter in a pan.
23. 23. Fry the chanterelles in it for 3 to 4 minutes.
24. 24. Remove the chanterelles from the pan and set them aside.
25. 25. Sauté the shallot and garlic in the pan until translucent.
26. 26. Deglaze the pan with broth and cream.
27. 27. Let the sauce simmer until thickened over medium heat.
28. 28. Stir the chanterelles and sour cream into the sauce.
29. 29. Let the sauce cook for about 2 to 3 minutes over low heat.
30. 30. Wash the chives and shake them dry.
31. 31. Finely chop the chives.
32. 32. Sprinkle the chives and the remaining parsley over the sauce.
33. 33. Season the sauce with salt and pepper to taste.
34. 34. Serve the semmelknödel together with the chanterelle sauce.

Nutrition per serving

• kcal: 605
• Protein: 20 g · Fett/Fat: 36 g · Carbs: 50 g