Pilzeknödel with Creamy Mushroom Sauce

Ingredients

• For the dumplings: For the dumplings:
• 500g (4 cups) mushrooms, finely chopped 500g (4 cups) mushrooms, finely chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tablespoons butter 2 tablespoons butter
• 2 cups breadcrumbs 2 cups breadcrumbs
• 1/2 cup milk 1/2 cup milk
• 2 eggs 2 eggs
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste
• For the creamy mushroom sauce: For the creamy mushroom sauce:
• 250g (2 cups) mushrooms, sliced 250g (2 cups) mushrooms, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons butter 2 tablespoons butter
• 1/2 cup vegetable broth 1/2 cup vegetable broth
• 1/2 cup heavy cream 1/2 cup heavy cream
• 1/4 cup white wine 1/4 cup white wine
• 1 tablespoon all-purpose flour 1 tablespoon all-purpose flour
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 24g, 14g
• Carbohydrates (total, sugars): 42g, 8g
• Protein: 12g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, melt the butter over medium heat. Add the finely chopped mushrooms and onions, and sauté until they are soft and golden brown. Remove from heat and let it cool.
2. 2.
   In a mixing bowl, combine the sautéed mushrooms and onions with breadcrumbs, milk, eggs, parsley, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Shape the mixture into small balls, about the size of a golf ball, and set them aside.
4. 4.
   In a separate skillet, melt the butter over medium heat. Add the sliced mushrooms, chopped onion, and minced garlic. Sauté until the mushrooms are tender and the onions are translucent.
5. 5.
   Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for a minute to remove the raw flour taste.
6. 6.
   Slowly pour in the vegetable broth, heavy cream, and white wine. Stir continuously until the sauce thickens and becomes smooth.
7. 7.
   Add the fresh thyme leaves, salt, and pepper to the sauce. Stir to combine.
8. 8.
   Gently place the dumplings into a pot of boiling salted water. Cook for about 10-12 minutes or until they float to the surface. Remove the dumplings with a slotted spoon and transfer them to a serving dish.
9. 9.
   Pour the creamy mushroom sauce over the dumplings, garnish with additional parsley if desired, and serve hot.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before chopping or slicing them. Remove any dirt or debris with a damp cloth or paper towel.
• Breadcrumbs — If you prefer a finer texture, you can pulse the breadcrumbs in a food processor before using them in the recipe.

Tips & Tricks

• To add a deeper flavor to the dumplings, you can sauté the mushrooms and onions in a combination of butter and olive oil.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the sauce while simmering.
• Serve the Pilzeknödel with a side of steamed vegetables or a fresh green salad for a complete meal.
• Leftover dumplings can be reheated by gently pan-frying them in a little butter until they are heated through and crispy on the outside.
• For a variation, you can add grated cheese to the dumpling mixture for an extra burst of flavor.

Serving advice

Serve the Pilzeknödel hot, with the creamy mushroom sauce generously poured over them. Garnish with fresh parsley for a pop of color and serve with a side of steamed vegetables or a green salad.

Presentation advice

Arrange the dumplings on a serving platter, drizzle the creamy mushroom sauce over them, and sprinkle some fresh parsley on top. The contrast of the white dumplings against the brown sauce creates an appetizing visual appeal.