German Mushroom Recipes

Mushroom Goulash With Bread Dumplings

Schwammerlgulash mit Semmelknoedeln

450g white bread or rolls from the day before
170ml milk
3 eggs
salt and freshly ground pepper
freshly grated nutmeg
1 dessert spoon fresh parsley leaves

Slice the bread or rolls into very thin slices. Place into a large bowl. Heat the milk until boiling and remove from heat. Beat the eggs and then mix with the milk, salt, pepper and pinch of nutmeg. Pour the egg and milk mixture over the stale bread. Cover and leave to rest for a few minutes.

Mix the parsley leaves into the egg and bread mixture and with damp hands form 8 dumplings out of the mixture. The dumplings should be firm in your hands and quite sticky so that they don't fall apart in the boiling water. In a very large pan bring salted water to the boil. Place the dumplings in the scalding water and simmer for 15-20 minutes.

While the dumplings are cooking, make the mushroom goulash.

For the mushroom goulash

1/2 bunch parsely
1 onion
800g mixed mushrooms (chestnut, chanterelle, white mushrooms)
1 tablespoon butter
1 tsp fresh thyme, substitue with dried if necessary
125ml dry white wine
250g cream
pinch of sugar
salt and pepper to taste
little freshly grated nutmeg

Wash and dry the parsley, then finely chop. Peel the onion and chop into fine cubes. Clean the mushrooms (but not with water). Use a cloth or a brush.

Heat the butter in a large pan. Add the onion and cook until soft and clear. Add the mushrooms, parsley and thyme and cook for about 5 minutes.

Add the wine and cook until the wine has evaporated.

Add the cream and cook stirring all the time, for 2-3 minutes. Add sugar, salt and pepper, nutmeg to taste. Serve with German bread dumplings. If you like scatter some finely chopped parsley over the top.

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