Austrian Serviettenknödel with Mushroom Sauce

Ingredients

• 8 cups (200g) stale bread, cubed 8 cups (200g) stale bread, cubed
• 1 cup (240ml) milk 1 cup (240ml) milk
• 4 large eggs 4 large eggs
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 cups (300g) mushrooms, finely chopped 2 cups (300g) mushrooms, finely chopped
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 cups (480ml) vegetable broth 2 cups (480ml) vegetable broth
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 58g, 8g
• Protein: 14g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the stale bread cubes and milk. Allow the bread to soak for about 10 minutes until it becomes soft.
2. 2.
   In a skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the finely chopped mushrooms to the skillet and cook until they release their moisture and become golden brown. Season with salt, pepper, and dried thyme.
4. 4.
   Remove the skillet from heat and let the mushroom mixture cool slightly.
5. 5.
   Once cooled, add the mushroom mixture, chopped parsley, and beaten eggs to the soaked bread. Mix well until all the ingredients are evenly combined.
6. 6.
   Sprinkle flour over a clean kitchen towel and place the dough mixture onto it. Shape the dough into a log and tightly roll it up in the towel.
7. 7.
   Bring a large pot of salted water to a boil. Carefully place the wrapped dough into the boiling water and cook for about 30-40 minutes, or until the dumpling is firm and cooked through.
8. 8.
   While the dumpling is cooking, prepare the mushroom sauce. In a separate saucepan, melt butter over medium heat. Stir in the flour to create a roux.
9. 9.
   Gradually whisk in the vegetable broth and bring the mixture to a simmer. Cook until the sauce thickens.
10. 10.
    Stir in the heavy cream and continue to cook for a few more minutes until the sauce reaches a creamy consistency.
11. 11.
    Once the dumpling is cooked, remove it from the pot and unwrap it from the towel. Slice the dumpling into thick rounds.
12. 12.
    Serve the sliced Serviettenknödel with the mushroom sauce drizzled over the top. Garnish with additional parsley, if desired.

Treat your ingredients with care...

• Stale bread — It's important to use stale bread for this recipe as it absorbs the liquid better and holds its shape during cooking. If you don't have stale bread, you can lightly toast fresh bread cubes in the oven until they dry out slightly.
• Mushrooms — Choose fresh mushrooms with a firm texture for the best results. You can use a variety of mushrooms such as cremini, button, or shiitake to add different flavors and textures to the dish.

Tips & Tricks

• To enhance the flavor of the mushroom sauce, you can add a splash of white wine or a squeeze of lemon juice.
• If you prefer a vegetarian version, you can substitute vegetable broth for the traditional beef broth in the mushroom sauce.
• Leftover Serviettenknödel can be sliced and pan-fried in butter for a delicious breakfast or brunch option.
• For a heartier meal, serve the Serviettenknödel alongside a green salad or steamed vegetables.
• If you're short on time, you can prepare the dumpling mixture in advance and refrigerate it overnight. This allows the flavors to meld together and makes the dumplings even more flavorful.

Serving advice

Serve the sliced Serviettenknödel on a warm plate, drizzled with the creamy mushroom sauce. Garnish with fresh parsley for a pop of color. These dumplings are best enjoyed hot and can be served as a side dish or a main course.

Presentation advice

Arrange the sliced Serviettenknödel in a circular pattern on the plate, overlapping each slice slightly. Pour the mushroom sauce over the dumplings, allowing it to pool around the edges. Sprinkle some freshly chopped parsley on top for an elegant touch.