German Mushroom Knödel
Mushroom knödel is a beloved vegetarian dish from German forest cuisine, particularly popular in Bavaria and Thuringia. Locals often use wild mushrooms like porcini or chanterelles, but the homemade version of the recipe is also perfect with button mushrooms. As the mushroom and onion mixture sizzles in the pan and the knödel slowly cook in the simmering water, the aroma of the autumn forest fills the kitchen. The secret to mushroom knödel is to properly evaporate the moisture from the mushrooms so that the dumplings don't get soggy. Tip: Sprinkling a little grated Parmesan cheese before serving can add an even more distinctive flavor.
Ingredients for this recipe
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Preparation Steps
1
Cut the stale bread rolls into small cubes, place them in a bowl, and pour warm milk over them. Let it stand for 10–15 minutes to soften. TIP: Don't let them soak completely – they should just be soft and shapeable.
2
Finely chop the onion and mushrooms. Melt the butter in a skillet, and first sauté the onion until translucent, then add the mushrooms. Cook until the moisture evaporates and the mushrooms are lightly browned. Let cool slightly.
3
Add the eggs, mushroom-onion mixture, salt, and pepper to the soaked bread. Mix thoroughly, then let it rest for 10 minutes to allow the flavors to meld and the mixture to firm up.
4
With wet hands, form the mixture into uniform-sized dumplings (about 6–8 pcs). Make sure their surface is smooth, otherwise they may fall apart during cooking. TIP: If the mixture is too soft, add a little breadcrumbs.
5
Bring salted water to a boil in a large pot, then reduce the heat so that the water is just simmering. Cook the knödel for 15–20 minutes, until they float to the surface and are cooked through.
6
Remove the cooked knödel with a slotted spoon and serve drizzled with melted butter or mushroom sauce. Excellent as a vegetarian main course or as a side dish with meat dishes.
