Erdäpfelnidei with Creamy Mushroom Sauce

Ingredients

• 4 large potatoes, peeled and grated (about 500g / 1.1 lb) 4 large potatoes, peeled and grated (about 500g / 1.1 lb)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs 2 eggs
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 250g (8.8 oz) mushrooms, sliced 250g (8.8 oz) mushrooms, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 42g, 5g
• Protein: 8g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the grated potatoes, flour, eggs, salt, and black pepper. Mix well until a dough forms.
2. 2.
   Bring a large pot of salted water to a boil.
3. 3.
   Take small portions of the potato dough and shape them into small dumplings.
4. 4.
   Carefully drop the dumplings into the boiling water and cook for about 10 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
5. 5.
   In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until translucent.
6. 6.
   Add the sliced mushrooms and minced garlic to the skillet. Cook until the mushrooms are tender and golden brown.
7. 7.
   Pour in the vegetable broth and bring to a simmer. Cook for 5 minutes.
8. 8.
   Stir in the heavy cream and simmer for an additional 5 minutes.
9. 9.
   Season the mushroom sauce with salt and pepper to taste.
10. 10.
    Serve the Erdäpfelnidei dumplings with the creamy mushroom sauce, garnished with chopped fresh parsley.

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out any excess moisture from the grated potatoes before mixing them with the other ingredients to prevent the dumplings from becoming too wet.
• Mushrooms — Use a mix of different mushroom varieties, such as cremini, button, and shiitake, to add depth of flavor to the sauce.

Tips & Tricks

• To enhance the flavor of the mushroom sauce, you can add a splash of white wine while cooking the mushrooms.
• For a creamier sauce, you can add grated Parmesan cheese to the mushroom sauce just before serving.
• If you prefer a lighter version, you can substitute half of the heavy cream with milk in the mushroom sauce.
• Serve the Erdäpfelnidei with a side of steamed vegetables or a fresh green salad for a complete meal.
• Leftover dumplings can be pan-fried in butter until crispy and served as a delicious breakfast or brunch option.

Serving advice

Serve the Erdäpfelnidei with Creamy Mushroom Sauce hot, garnished with chopped fresh parsley. Pair it with a side of steamed vegetables or a green salad for a balanced and satisfying meal.

Presentation advice

Arrange the Erdäpfelnidei dumplings on a serving platter and pour the creamy mushroom sauce over them. Garnish with a sprinkle of chopped fresh parsley for an appealing presentation.