Jan 12, 2015

"Brezenknödel" on creamy mushrooms

Finally a dish from my own country! "Brezenknödel" are traditional comfort food and originate in Bavaria, where I spent most of my college days. As side dish, these bread dumplings go well with a lot of stews and gravies. I chose creamy mushrooms, because it's one of the traditional combinations ("Brezenknödel mit Rahmschwammerl") and one of the few Bavarian dishes without a whole bunch of meat ;).

course country time difficulty
main Germany 40min medium

Serves 2

imperial metric
1/2 lb 240g prezels or lye rolls, chopped
2 tsp butter or margarine
1 onion, finely chopped
1 1/2 cup 350ml milk
some nutmeg, freshly grounded
some pepper
2 eggs
some parsley

Creamy mushrooms
imperial metric
2 tsp butter or margarine
1 lb 450g mushrooms, sliced
1 onion, finely chopped
4 tsp balsamic vinegar, brown
3 tsp mustard
1 cup 200ml cream
1 tsp sugar
some salt
some pepper


  • in a pan, heat 2 tsp butter, add onions and cook on medium heat until soft and translucent
  • add milk and turn the heat off
  • season milk with nutmeg and pepper
  • mix prezel pieces and seasoned milk in a big bowl and let it soak for 10 min
  • add eggs and parsley and knead well with you hands
  • use plastic wrap and aluminium foil to wrap the mixture into thick "sausages" (see picture)
  • cook knödel in a big pot with simmering water for 20min (if they float up, weight them down with a bowl or the like)

  • in a skillet, heat 2 tsp butter, add mushrooms and cook on high heat until brown (don't stir until already slightly browned, otherwise the mushrooms loose a lot of juice)
  • add onions, stir everything and cook for another few minutes until onions begin to brown
  • add vinegar and mustard, stir and let the liquid reduce for a few minutes
  • reduce the heat to low, add cream and season with sugar, salt and pepper
  • let it simmer until the knödel are done

  • after the 20min are up, remove aluminium foil and plastic wrap and cut knödel into 1/2in slices

Serve knödel and creamy mushrooms with a bit of fresh parsley.

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