Salty dishes

Semelknedli – dumplings made of buns with mushroom sauce


For dumplings:
» 400 g of bread (from the previous day)
» 3 eggs
» 200 ml MEGGLE milk
»20 g MEGGLE Alpinesse classic butter
» 2 shallots
» 1 clove of garlic
» 1 tablespoon of chopped parsley
» a pinch of nutmeg
» vegetable soup
» salt
» ground black pepper
» breadcrumbs

For mushroom sauce:
» 150 g of champignons
» 1 onion
» 30 g MEGGLE Alpinesse classic butter
» 15 g of flour
» 200 ml MEGGLE cooking cream
» 15 ml of lemon juice
» 1 tablespoon chopped parsley
» salt
» ground white pepper
» crumbs


For dumplings:
Cut the buns into cubes, place in a bowl and add salt. In a separate bowl, break the eggs, pour in the milk, stir and pour over the bun cubes. Then mix the ingredients by hand, press a little and leave for half an hour to soak. In a pan, add chopped shallots to the melted butter, add a little salt and fry over low heat until soft. Then add the crushed garlic, chopped parsley. As soon as the garlic smells, remove from the heat and pour over the soaked buns. Then grate the nutmeg, add a little pepper, mix the ingredients, and gently knead the dough with your hands (do not knead, and if the mixture sticks, knead some breadcrumbs). Leave the mixture prepared in this way approx. 15 minutes. Then, with wet hands, shape the dumplings, roll them in breadcrumbs and put them in a hot vegetable stock and cook on low heat for 15 minutes.

For mushroom sauce:
In a frying pan, fry the chopped onion in butter until soft. Then add quartered champignons, lemon juice and simmer for 3-4 minutes. Then sprinkle the ingredients with flour, stir and pour the cooking cream all together until the sauce thickens a bit. Finally, sprinkle the sauce with freshly chopped parsley.