Semmelknödel with Mushroom Sauce
Prep: 20min
|
Servings: 4
|
Cook: 30min
Semmelknödel mit Schwammerlsauce is a recipe featuring fresh ingredients from the mushroom category. Try this and other recipes from Spoonsparrow!
Ingredients
- 10 rolls (from yesterday)
- 350 ml milk
- 2 bunches parsley
- 0.5 bunch marjoram
- 1 bunch chives
- 3 eggs
- 20 g clarified butter
- 400 ml vegetable broth (canned)
- 500 g mushrooms
- 150 g crème fraîche
- Salt
- Pepper
Instructions
-
1.
Drizzle the rolls with heated milk in a bowl and let them soak for 15 minutes. Wash herbs, finely chop. Clean mushrooms and slice thinly. Add chives, marjoram, and half the parsley to the rolls; mix well with eggs, salt, and pepper, forming 12 dumplings.
-
2.
Place the dumplings in salted water over low heat for 15 minutes. Sauté mushrooms in clarified butter, combine with remaining parsley, fold in crème fraîche. Serve with the dumplings.
