Semmelknodel with Creamy Mushroom Sauce
Soft bread dumplings flecked with parsley, served with a silky mushroom sauce. A Bavarian way to use stale rolls.
- Time1 hr
- LevelMedium
- Costabout £1.51 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Soften the chopped onion in the 20 g butter for 5 minutes. Tip the bread cubes into a large bowl and add the onion, parsley, nutmeg and salt.
5 min - 2
Whisk the eggs into the warm milk, pour over the bread and mix gently with your hands. Leave to soak for 15 minutes.
15 min - 3
With wet hands, shape the mixture into 8 firm balls, squeezing so they hold together. Add a splash more milk if they crack.
- 4
Slide the dumplings into a pan of barely simmering salted water. Cook gently with the lid off for 20 minutes, never letting it boil hard.
20 min - 5
For the sauce, melt the 25 g butter in a large pan and fry the sliced onion for 5 minutes. Add the mushrooms and cook for 8 minutes until golden and dry.
13 min - 6
Stir in the flour, then the stock, cream and thyme. Simmer for 5 minutes until glossy, season well and spoon over the drained dumplings.
5 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.