Semmelknödel with Mushroom Sauce

Ingredients

• 400 g whole grain rolls (from yesterday)
• 200 ml milk (3.5% fat) (lukewarm)
• 1 onion
• 2 tbsp butter
• 4 sprigs Parsley
• 2 Eggs
• Salt
• Pepper
• 2 shallots
• 500 g small chanterelles
• 150 ml dry white wine (or vegetable broth)
• 200 ml vegetable broth
• 1 sprig thyme
• 150 ml Heavy Cream
• nutmeg

Instructions

1. 1.

   Dice the rolls into small cubes, place them in a bowl and pour lukewarm milk over them. Peel and finely dice the onion, then sauté it in 1 tbsp hot butter until translucent. Wash the parsley, shake dry and finely chop. Stir 2 tbsp of this into the onions and cook briefly. Remove from heat and add the eggs to the rolls. Season with salt and pepper, mix well and let rest for about 15 minutes.

2. 2.

   Then knead everything together until a well-formed dough forms. Shape into 8 dumplings and simmer in non-boiling salted water for about 20 minutes.

3. 3.

   For the mushroom sauce, peel and chop the shallots. Clean the chanterelles and halve larger ones. Heat remaining butter in a pan and sauté the shallots until translucent. Add the chanterelles and cook briefly. Deglaze with white wine and add broth. Simmer gently for about 10 minutes.

4. 4.

   Meanwhile wash, shake dry and chop thyme. Add cream to the chanterelles and season the sauce with salt, pepper, freshly grated nutmeg and thyme. Reduce the sauce for about 5 minutes with the lid slightly open. Taste again and serve on four deep plates. Place two dumplings on each plate and sprinkle with remaining parsley.