Semmelknödel are a sort of bread dumblings made from crusty bread rolls. They originated in the Southern German cuisine. In Bavarian, Semmel means bread rolls. Usually Semmelknödel are eaten as a side dish. In today's recipe, they are complimented with creamy mushrooms.
INGREDIENTS
(2-3 servings)
6 crusty bread rolls
250ml milk
50g butter
2 eggs
1 onion
1 sprig of (flat-leaved) parsley
PREPARATION
Start by chopping the crusty bread rolls into small pieces. If you buy them a couple of days in advance, they will get hard and are easier to cut. Fresh ones work fine as well. One bread roll makes up for about 1 Semmelknödel.
Heat the milk on the stove until it starts boiling. Pour the hot milk evenly over the chopped bread rolls and let it soak in.
Melt butter in a pan. Once the melted butter starts simmering, add diced onion and finely chopped parsley to it. Stir the mix and give the butter a short moment to soak the flavour out of the parsley.
Pour it to over the bread roll mix. Wait a moment until it cools down a little. Season with a pinch of salt and crack the eggs on top.
Start blending it all together with your hands. Form semmelknödel from the mixture.
Bring a big pot of water to boil and add your semmelknödel. Turn of the heat and put a lit on the pot. Let them enjoy the water for about 12min before they are ready to be served.
INGREDIENTS
(2-3 servings)
400g mushrooms
150g of bacon
200g crème fraiche
1 red onion
2 cloves of garlic
2 tsp. mustard
1 sprig of (flat-leaved) parsley
PREPARATION
In the meanwhile, prepare the creamy mushrooms. Start by cutting the red onion and also chop the cloves of garlic into small pieces. Heat up a pan and fry the bacon until it gets a bit of colour. Add the onion and garlic. Fry a couple of minutes more.
Eventually also give parsley and mustard to the pan.
Now it's time for the mushrooms. I used chestnut and oyster mushrooms but anything goes really. Quarter the mushrooms. Add them to the mix together with parsley, salt and pepper. Give it a good stir and fry until nice and tender. Top up with crème fraiche.
After some more minutes, it's ready to be served together with the Semmelknödel. Garnish with a little parsely and you are good to go.
Enjoy!
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