Chanterelle Mushrooms with Bread Dumplings (Eierschwammerlsauce mit Semmelknödel)

bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain adds fiber and nutrients, while white bread is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a cost-effective substitute.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories, while water can be a budget-friendly option.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a healthier binding agent, while aquafaba is a cheaper egg alternative.

Heat olive oil in a pan over medium heat.

Add diced red onion to the pan; cook until softened and slightly colored, then remove from heat and set aside.

In a large bowl, add breadcrumbs (500g).

Crack in a couple of eggs and pour in 700ml of milk; mix with hands until incorporated.

Add finely chopped parsley and mix again.

Add cooled onions and salt to the mixture; adjust milk as needed for consistency.

Form the mixture into balls the size of a tennis ball or golf ball, using wet hands to prevent sticking.

Bring a pot of water to a boil; reduce to a gentle simmer before adding dumplings.

Simmer dumplings for about 20 minutes, stirring occasionally to prevent sticking.

Remove dumplings from water and set aside; they can be reheated later.

In the same pan used for onions, add pig lard and melt over medium heat.

Add cooked onions back to the pan and sauté until softened, adding water as needed to prevent burning.

Add minced garlic and salt; cook for 30-40 seconds until fragrant.

Add cleaned chanterelle mushrooms to the pan; cook until they release moisture and shrink in size.

Season mushrooms with salt and continue cooking until liquid evaporates.

Add white wine to the mushrooms and reduce heat to medium.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens