Semmelknödel mit Pilzsoße — Bavarian Bread Dumplings with Wild Mushroom Sauce

Instructions

1. Place the cubed stale bread in a large bowl. Warm the milk and pour over the bread. Mix and leave to soak for 15 minutes until the bread has fully absorbed the milk.
2. Sweat the onion in 20 g butter over medium heat until translucent, 5 minutes. Add to the bread along with the eggs, parsley, salt and pepper. Mix until a cohesive, slightly sticky mixture forms. If too wet, add a tablespoon of plain flour.
3. With wet hands, shape into 8 round dumplings, about the size of a billiard ball.
4. Bring a large pot of salted water to a gentle simmer (do not boil vigorously). Lower the dumplings in and simmer for 20 minutes until cooked through — they will float and feel firm.
5. Meanwhile, make the mushroom sauce: melt the remaining butter in a large frying pan over high heat. Add the mushrooms in a single layer and sear without stirring for 4 minutes. Add the garlic and thyme; cook 2 minutes. Pour in the stock, bring to a simmer and reduce by half. Stir in the sour cream, simmer 2 minutes. Season well.
6. Remove the dumplings with a slotted spoon and arrange in shallow bowls.
7. Spoon the mushroom sauce generously over the dumplings and garnish with extra parsley.

Related Recipes

• German Kartoffelklösse Chicken
• German Mushroom Cream Soup