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🍽️ Semmelknödel with Creamy Mushrooms

370 kcal · 30 min · 4 servings

Ingredients

• Rolls 10 pcs.
• Milk 300 ml
• Sea salt pinch
• Onions, yellow 3 pcs.
• Butter 1 tbsp
• Oil 3 tbsp
• Parsley, fresh 20 g
• Eggs 3 pcs.
• Pepper, black ground pinch
• Breadcrumbs 30 g
• Mushrooms, white 750 g
• Vegetable broth 150 ml
• Whipping cream 100 g

Instructions

1. 1. Cut the bread rolls into even cubes.
2. 2. Place the bread cubes in a shallow dish.
3. 3. Heat the milk in a pot.
4. 4. Pour the hot milk over the bread cubes.
5. 5. Wait until the bread has fully absorbed the milk.
6. 6. Let the mixture cool down and rest.
7. 7. Fill a large pot with about 5 liters of water.
8. 8. Add salt to the water.
9. 9. Bring the salted water to a boil.
10. 10. Cover the pot with a lid.
11. 11. Halve the onions.
12. 12. Peel the onions.
13. 13. Dice the onions finely.
14. 14. Heat 1 tablespoon of butter and 1 tablespoon of oil in a pan over medium heat.
15. 15. Fry half of the onions for about 5 minutes until translucent.
16. 16. Wash the parsley.
17. 17. Dry the parsley.
18. 18. Pluck the parsley leaves from the stems.
19. 19. Chop the parsley leaves finely.
20. 20. Squeeze the bread mixture slightly.
21. 21. Place the squeezed mixture into a bowl.
22. 22. Add the eggs to the bread mixture.
23. 23. Add the fried onions to the bowl.
24. 24. Add half of the chopped parsley.
25. 25. Season the mixture with salt and pepper.
26. 26. Mix all ingredients thoroughly.
27. 27. Check if the mixture is too soft.
28. 28. If necessary, add breadcrumbs spoonful by spoonful.
29. 29. Wet your hands with water.
30. 30. Shape 8 to 10 dumplings from the mixture.
31. 31. Let the water in the pot simmer gently.
32. 32. Place the dumplings into the hot water.
33. 33. Cover the pot.
34. 34. Cook the dumplings over low heat for about 20 minutes.
35. 35. Clean the mushrooms with kitchen paper.
36. 36. Slice the mushrooms.
37. 37. Heat 2 tablespoons of oil in a pot over high heat.
38. 38. Fry the mushroom slices for 2 to 3 minutes.
39. 39. Add the remaining raw onions.
40. 40. Reduce the heat.
41. 41. Cook the onions for about 1 minute.
42. 42. Pour the broth over the mushrooms.
43. 43. Pour in the cream.
44. 44. Cover the pot.
45. 45. Let the sauce simmer for about 5 to 8 minutes.
46. 46. Add the remaining parsley to the mushrooms.
47. 47. Stir in the parsley.
48. 48. Season the sauce with salt and pepper to taste.
49. 49. Remove the cooked dumplings from the water.
50. 50. Let the dumplings drain briefly.
51. 51. Plate the dumplings.
52. 52. Pour the creamy mushroom sauce over the dumplings.

Nutrition per serving

• kcal: 370
• Protein: 10 g · Fett/Fat: 22 g · Carbs: 30 g