Here is one of our favourite mushroom recipes for you to try. Use whichever mushrooms you prefer, but a mixture of colour and texture is advisable.
My two sons enjoy mushrooms with bread dumplings so this is on our menu a couple of times a month. There is white wine in the sauce but you can omit this if preferred. You may just need to add a little stock.
For the bread dumplings
450g white bread or rolls from the day before
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
800g mixed mushrooms (chestnut, chanterelle, white mushrooms)
1 tablespoon butter
1 tsp fresh thyme, substitue with dried if necessary
125ml dry white wine
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 liked, scatter finely chopped parsley over the top.
Zachary - USA
Tremendous website. I lived in Germany for almost 14 years. Your recipes have me excited about getting back into German cooking. Thanks so much!
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