07
Apr
Not-so-experimental cooking 101: Bavarian bread dumplings in mushroom sauce
So I had a bunch of old breadrolls lying around that I was going to throw away. I had already opened the bin when I realised - wait, no, bread dumplings! The recipe of which I shall now share.
- 6 dry breadrolls (a day old is good, works with older ones as well)
- 1/8l milk
- 2 tbsp chopped parsley
- 1 medium onion
- 2 large eggs
Cut the breadrolls into thin slices. Heat up the milk and pour it over the bread slices. Cube the onion and slightly stew it in a pan with about 1tbsp of butter. Add parsley to the pan, mix it with the onions, and dump the mixture onto the bread. Add eggs to this, then leave the whole thing to soak for a few minutes. Then stick your hands in it (hope you washed) and mash it into some semblance of dough. The finished product will look rather nasty (as shown).
Season with salt, pepper and nutmeg and form dumplings out of the dough. Roll dumplings in flour, then drop them into near-boiling water and leave them to cook for about 20 minutes. Try not to let the water cook too strongly, as this has a tendency to make the dumplings fall apart.
Mushroom sauce (metric fucktons)
- 600g closed-cap champignons
- 1 medium onion
- 3 tbsp butter
- 2 tbsp chopped parsley
- 2 tbsp flour
- 0.5l stock (stock cube + water)
- 0.2l cream
Clean the mushrooms. This is done by grabbing a paper towel and rubbing the mushroom’s hat so the outer layer comes off. You might also want to cut off the end part of the stalk, as this tends to be very hard and dry. Chop both the mushrooms and onion, then stew them in 1tbsp of butter. Season with salt and pepper, add parsley.
In a saucepan, melt the remaining 2tbsp of butter and add the flour. Stir this a lot so it doesn’t clump too heavily, then add the broth. Mix well until it starts to thicken and have it boil once for a moment. Add in the mushroom/onion/parsley mixture and cream.

Put both on plates together. Don’t be afraid to literally drown the dumplings in sauce - they soak up a fairly large amount of it. Enjoy (I am :D)


September 1st, 2007 at 20:08
Mmmmm, Semmelknödel. :o)