Rucola Semmelknödel with Mushroom Sauce

Ingredients

• 750 g fresh mushrooms (seasonal, cleaned and optionally sliced)
• 1 shallot (finely chopped)
• 2 tbsp parsley (finely chopped)
• 2 tbsp butter
• 1 tbsp flour
• 1 tsp porcini mushroom powder
• 250 ml vegetable broth
• 300 g heavy cream
• Salt
• pepper (ground)
• 1 tbsp Lemon Juice
• 6 stale rolls
• 250 ml milk
• 1 Shallot
• 0.5 bunch arugula
• 1 tbsp butter
• 3 eggs
• semolina breadcrumbs (as needed)
• Salt
• Pepper
• nutmeg

Instructions

1. 1.

   Slice the rolls into thin pieces. Place in a bowl and pour warm milk over them. Let stand for about 30 minutes.

2. 2.

   Meanwhile peel and finely chop the shallot. Wash the arugula, shake dry, remove stems and finely chop half of it.

3. 3.

   Add the chopped arugula with the shallot to the roll slices. Mix well. Add the eggs and knead into a loose dough. If the dough is too soft, add some breadcrumbs. Season with salt, pepper and nutmeg.

4. 4.

   With wet hands form four large dumplings. Drop them into simmering salted water and let cook at medium heat for about 20 minutes (do not boil).

5. 5.

   For the sauce, sauté the shallot in hot butter until translucent, add all mushrooms and fry over high heat while stirring constantly for about 2 minutes, then dust with flour, stir and cover to cook for about 5 minutes.

6. 6.

   Stir in the cream, bring briefly to a boil, pour in broth, bring to a second boil and season with porcini powder, salt, pepper and lemon juice. Serve garnished with parsley and arugula. Offer one dumpling per plate.