Semmelknödel with Creamy Mushroom Ragout

Light bread dumplings with a creamy ragout of button mushrooms and chanterelles, flavored with thyme and fresh chives. A warming, filling autumn dish for four people.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 6 pc stale bread rolls
• 250 ml milk
• 2 pc eggs
• 2 tbsp flour
• 1 bunch bunch parsley, finely chopped
• 1 pc onion
• 30 g butter
• 500 g button mushrooms
• 250 g chanterelles
• 2 pc shallots
• 1 pc garlic clove
• 1 tsp thyme leaves
• 200 ml cream
• 250 ml vegetable stock
• 1 bunch bunch chives
• 2 tbsp cooking oil
• 1 tbsp white balsamic vinegar
• salt
• pepper
• pinch nutmeg

Method

1. Cut the bread rolls into slices or cubes and spread them out in a large bowl.
2. Warm the milk slightly, pour it over the bread rolls and let it soak for about 15 minutes.
3. Finely dice half of the onion and sweat it in 1 tbsp butter until translucent, then add it to the bread rolls.
4. Stir in the eggs, flour and half of the parsley, season with salt, pepper and a pinch of nutmeg, and let the mixture rest briefly.
5. Using wet hands, shape the mixture into four to six dumplings and simmer them in salted water over low heat for about 15 minutes until cooked through.
6. Clean the mushrooms and chanterelles, quarter the button mushrooms and halve the chanterelles or leave them whole.
7. Finely dice the remaining onion and the shallots, and sear them in 1 tbsp oil and the remaining butter.
8. Add the mushrooms and sear them vigorously until the liquid has evaporated, then add the garlic and thyme and cook briefly.
9. Deglaze with the white balsamic vinegar, add the vegetable stock and let it reduce slightly.
10. Stir in the cream and simmer the ragout gently over low heat for a few minutes until creamy, then season with salt, pepper and nutmeg.
11. Remove the dumplings from the water, slice them and serve them with the mushroom ragout.
12. Sprinkle with the remaining parsley and finely snipped chives and serve immediately.