Rahmschwammerl with Semmelknödel

Creamy Rahmschwammerl with fluffy Semmelknödel, the way it lands on the table on a Sunday. With sour cream and plenty of mushrooms, this dish stays a bit lighter than the classic version with cream.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 250 g stale bread rolls, cubed
• 250 ml milk
• 2 Stück eggs
• 2 EL wheat flour
• 1 Stück onion, finely diced
• 20 g butter
• 1 Bund bunch parsley, chopped
• 500 g button mushrooms, sliced
• 2 Stück shallots, finely diced
• 1 EL cooking oil
• 1 EL wheat flour
• 250 ml vegetable stock
• 150 g sour cream
• 1 TL tsp dried marjoram
• 1 Bund bunch chives, cut into rolls
• salt
• pepper

Method

1. Pour the hot milk over the bread cubes in a bowl and let them soak for ten minutes.
2. Finely chop the onion and the parsley. Heat half of the butter in a pan, sweat the onion in it until translucent, and add it to the bread.
3. Mix in the eggs, the flour, the parsley, salt and pepper, and let the mixture rest for 15 minutes.
4. With wet hands, shape eight equally sized dumplings. Simmer them in lightly boiling salted water for about 15 to 20 minutes, without letting the water boil.
5. For the Rahmschwammerl, clean the mushrooms and slice them. Finely dice the shallots.
6. Heat the oil and the remaining butter in a large pan, and fry the mushrooms over high heat until golden brown, until the liquid has evaporated.
7. Add the shallots and fry briefly. Dust with the flour, sweat briefly, and deglaze with the stock.
8. Let the sauce simmer for about five minutes, then stir in the sour cream and season with salt, pepper and marjoram.
9. Drain the dumplings, halve them and serve them together with the Rahmschwammerl. Sprinkle with chives and serve immediately.