Semmelknödel with Porcini Cream Sauce

Ingredients

• 200 g whole grain rolls (4 whole grain rolls)
• 250 ml milk (3.5% fat)
• Salt
• 1 onion
• 3 tbsp butter
• 1 bunch parsley
• 2 Eggs
• 2 shallots
• 700 g fresh mushrooms (porcini, chanterelles, button mushrooms)
• 1 tbsp whole grain flour
• 200 ml sour cream
• 150 ml Vegetable broth
• pepper (ground)
• 1 tsp lemon juice
• a pinch tarragon
• 0.5 tsp thyme

Instructions

1. 1.

   Cut the whole grain rolls into cubes and place them in a bowl. Heat the milk in a small pot, pour it over the rolls, season with salt, and let it soak.

2. 2.

   Meanwhile peel and finely dice the onion. Melt 1 tbsp butter in a small pan over low heat. Add the onion and sauté for 2 minutes over medium heat. Wash the parsley, shake off excess water, pluck the leaves, and finely chop. Combine the onion, half of the parsley, and eggs with the rolls to form dough. With damp hands shape eight dumplings. Drop the dumplings into boiling salted water, reduce heat, and simmer for about 20 minutes.

3. 3.

   For the sauce peel and dice the shallots. Clean and cut the mushrooms. Melt the remaining butter in a pan over low heat. Add the shallots and mushrooms and sauté for 2 minutes over high heat. Sprinkle flour over the mushrooms and stir briefly. Pour in sour cream and vegetable broth, mix well, and simmer at medium heat for 5–10 minutes. Season with salt, pepper, lemon juice, tarragon, and thyme.

4. 4.

   Add the remaining parsley to the porcini cream sauce. Remove the dumplings from the water and serve them with the sauce.