Du ließt: Bread dumplings with vegetarian creamy mushroom sauce
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Semmelknödel mit vegetarischer Pilzrahmsoße

Bread dumplings with vegetarian creamy mushroom sauce

These classic bread dumplings are one of the most popular side dishes to many different dishes. We have them here for you with a vegetarian mushroom cream sauce for you - with a real kick! This combination of the bread dumpling with the sauce made from various mushrooms tastes particularly good to us. Try it out for yourself and watch the recipe video! By the way, this recipe is perfect for a balanced diet after a juice cleanse. Let's Go! 

Preparation: 5 min.

Preparation: 25-30 min.

Total time: 30 min.

Cuisine/Origin: German

Ingredients (12 dumplings):

For the dumplings:

12 rolls (from the day before)

1 tbsp salt

½ tsp pepper

250ml milk

Approx. 15g fresh parsley

100g onion

½ tbsp clarified butter

4 eggs

For the sauce:

500g champions

250g king oyster mushrooms

200g oyster mushrooms

100g onions

15g parsley

1 tbsp clarified butter

250g vegetable stock

350g cream 

½ tbsp flour

Preparation:

  1. First cut the bread rolls into small pieces, place in a large bowl, season with salt and pepper, add the warm milk and set aside for 10 to 15 minutes to infuse
  2. Meanwhile, wash and dry the parsley and chop into small pieces together with the onion
  3. Now lightly fry the chopped onions in a little clarified butter, add the parsley, set aside and leave to cool
  4. Then mix the cooled, sautéed onions and parsley into the soaked bread rolls, add the eggs and knead well until a homogeneous dough is formed
  5. Then heat water in a sufficiently large pan and add salt
  6. While the water is heating up, form evenly sized balls from the dumpling dough
  7. As soon as the water boils, add the dumplings and leave to stand for 20 mins. important: The water must not boil too much, otherwise they may fall apart
  8. Then fry the chopped onions with clarified butter for the sauce, add the mushrooms and fry for a further 5 mins.
  9. Finally, stir in 1 tbsp flour, deglaze with vegetable stock and vegan cream and season to taste with fresh parsley, salt and pepper
  10. Sooo delicious! 

Nutritional values (per portion):

534 kcal

33g carbohydrates

20g protein

34g fat

Recipe video:

 

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