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Vegetarian, European

Semmelknödel with creamy mushroom sauce

Semmelknödel with mushroom sauce are Bavarian bread dumplings, poached then served in a creamy button mushroom sauce. This recipe for 4 people takes 50 minutes, has a medium difficulty level and costs €1.90 per person. Success depends on well soaked stale bread and water that simmers gently without ever boiling hard.

Tonight we're heading to Bavaria with Semmelknödel, big soft bread dumplings swimming in a creamy mushroom sauce.

Semmelknödel with creamy mushroom sauce
Total time
50 min
Difficulty
Medium
Cost per person
€1.90
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Semmelknödel are those big soft bread balls you find all over Bavaria, usually served alongside a roast or, like here, as a main dish topped with mushroom sauce. Inside, the swollen bread stays tender, almost melting, while the outside holds its shape thanks to the gentle simmer. The sauce brings all the creaminess and the woodsy flavor of mushrooms browned in butter.

It's a great dish for a fall or winter Sunday evening, when you want simple, generous cooking that breaks from routine. Kids generally love the soft texture of the dumplings, and it's also a smart way to use up bread that's starting to go stale instead of tossing it. Give yourself a bit of time for prep, but nothing here is actually complicated once you get the technique.

The ingredients

4 people

Bakery

  • stale country bread 300 g

Dairy

  • milk 25 cl
  • eggs 2
  • butter 40 g
  • heavy cream 20 cl

Fruits and vegetables

  • onion 1
  • parsley 6 sprigs
  • button mushrooms 500 g

Pantry

  • nutmegoften in the pantry 1 pinch
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Cut the bread into small cubes, pour the warm milk over it and let it soak. 10 min

    Bread that's two or three days old is ideal, fresh bread makes sticky dumplings.

  2. Sauté the chopped onion in half the butter, then add it to the bread with the eggs, chopped parsley, nutmeg, salt and pepper.

    Taste the raw dough before shaping the balls, this is the moment to adjust the seasoning.

  3. Shape eight large balls with wet hands and drop them into a large pot of simmering salted water. 20 min

    Keep the water at a gentle simmer, a hard boil would make them fall apart.

  4. Meanwhile, brown the sliced mushrooms in the remaining butter over high heat, without stirring too soon. 10 min

    Salt only at the end, salt draws out the mushrooms' water and they'll boil instead of browning.

  5. Add the cream to the mushrooms, let it reduce for two minutes, and serve the drained dumplings topped with sauce. 2 min

    Top with a tablespoon of fresh parsley, it brightens up the cream.

Our tips to get it right

  • Press the dough gently between your hands as you shape the balls, it should hold together without being packed too tight, or the dumplings will turn dense.
  • Use a large pot so the dumplings have room, if they touch each other while cooking they can lose their shape.
  • Chop the parsley at the very last moment, it keeps its color and flavor longer once mixed into the dough.

The variations

  • Swap the button mushrooms for chanterelles or porcini when in season, the sauce gets a deeper flavor.
  • For a richer version, brown some bacon bits with the onion before adding them to the dough.
  • To save time, shape smaller balls, they'll cook in twelve minutes instead of twenty.

What to serve it with

  • A tangy white cabbage salad
  • A glass of sparkling apple juice
  • Oven roasted root vegetables

Storage

The dumplings keep for 2 days in the fridge in a sealed container, stored separately from the sauce. Reheat them gently by steaming or in a bit of broth, and warm the sauce over low heat while stirring. Freezing isn't recommended, the bread texture turns spongy once thawed.

Questions about this dish

Can I use fresh bread instead of stale bread?

It's not recommended, fresh bread holds too much water and makes sticky dumplings. Bread that's two or three days old absorbs the milk better without turning to mush.

How do I know when the dumplings are cooked?

They float to the surface once ready, which is the most reliable sign. You can also cut one in half to check that the center is no longer wet.

Can I prepare the dough ahead of time?

Yes, you can shape the balls and keep them covered in the fridge for a few hours before cooking them. Let them sit out briefly before cooking so they're not too cold going into the water.

What kind of bread works best for this recipe?

A dense country loaf works better than a baguette, since it holds together once soaked. Avoid bread that's too soft or too rich in fat, which makes the dough heavy.

How long does it take to make Semmelknödel, these Bavarian bread dumplings, with a creamy mushroom sauce?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in Semmelknödel, these Bavarian bread dumplings, with a creamy mushroom sauce?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Semmelknödel, these Bavarian bread dumplings, with a creamy mushroom sauce cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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