Semmelknödel are a classic German comfort food and a great way to use up old bread. They have a caky texture, and the savory flavor is unbeatable. The dumplings are fantastic with pilzrahm, a simple cream of mushroom soup. It’s a filling meal that will warm you up on a cold autumn day. It’s also popular during Oktoberfest!
On the Ingredients
- Mushrooms are perfect if you’re looking for a food that will give you high nutrients for low fat, calorie, carb, sodium, and cholesterol! They’re a great source of antioxidants (specifically selenium), Beta-glucan (a fiber known for reducing cholesterol, improving heart health, and regulating blood sugar), B vitamin (riboflavin, niacin, and pantothenic acid), copper (good for bones and nerves), and potassium (heart, muscle, and nerve function). (Read more on health benefits) Mushrooms are also a great substitute for meat, packed with umami and a great, meaty texture.
Semmelknödel & Pilzrahm (Braverian Bread Dumplings & Cream of Mushroom)
4
servings30
minutes40
minutes1
hour10
minutesSemmelknödel are a classic German comfort food and a great way to use up old bread. They have a caky texture, and the savory flavor is unbeatable. The dumplings are fantastic with pilzrahm, a simple cream of mushroom soup. It’s a filling meal that will warm you up on a cold autumn day. It’s also popular during Oktoberfest!
Ingredients
14oz of bread rolls or baguette
1 cup milk
3 tbsp butter
1 large onion (diced)
2 eggs
2 bunches of parsley (finely chopped)
2 tsp salt
3/4 tsp pepper
pinch of nutmeg
20oz cremini mushrooms (quartered)
5 shallots (diced)
1/2 cup dry white wine
1 tsp dried thyme
2 cups heavy cream
Directions
- Cut the bread into cubes and place them in a mixing bowl.
- Heat the milk until small bubbles form around the edges and pour over the bread. Press with fingers to help soak up the milk. Cover and let sit for 15 minutes.
- While the bread soaks, melt 1 tbsp butter in a skillet over a medium-low flame. Add the diced onion and sauté until the onions are soft. Remove from the heat and let them cool.
- When the bread is done, thoroughly combine the bread, onion, egg, half the parsley, 1 tsp salt, 1/4 tsp black pepper, and nutmeg. It will become a pliable, dough-like mixture. Form the mixture into 8 balls.
- Bring around 5 quarts of salted water to a boil and use a slotted spoon to lower the dumplings into the water carefully. Simmer for 20 minutes.
- When the dumplings are done, carefully spoon them out of the water and set them on a wire rack.
- While the dumplings cook, heat a large skillet over a medium flame. Add the remaining butter and the shallots and sauté for 3 minutes.
- Add the mushrooms and continue to cook until they start to soften. Deglaze the pan with the white wine and scrape the brown bits from the bottom. Let the wine evaporate, and add the remaining salt and pepper, and the thyme. Add the cream and the dumplings and bring to a simmer.
- Let it thicken for 5 minutes, then remove from the heat and add the remaining parsley. Serve hot!
