We’re back with more from “Cook it like a German”. Today, as in every episode, our food expert Felicitas Then will be preparing a typical German dish - with a guest who didn’t grow up in Germany. That makes everything more interesting - lentil soup, pretzels, schnitzel with green sauce? No problem for Felicitas Then. This time, she’s making traditional bread dumplings with a creamy mushroom sauce as Chiponda Chimbelu from Zambia peers over her shoulder.
#CookItLikeAGerman #DWEuromaxx #DWFood
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Report: Felicitas Then / Dorothee Grüner
Camera: Marco Borowski / Sören Linke
Edit: Sören Linke
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RECIPE : Bread dumplings with creamy mushroom sauce
Ingredients for 4 people:
Wheat rolls or pretzels
around 250 ml milk
1 onion, finely chopped
3 tablespoons butter
3 eggs
nutmeg
1 bunch flat leaf parsley, finely chopped
salt
black pepper, freshly ground
breadcrumbs
80 g streaky bacon
400 g mixed mushrooms, e.g. brown mushrooms and king trumpet mushrooms
1 shallot
60 ml white wine
200 ml vegetable broth
300 g creme fraiche
½ organic lemon
1 pinch of sugar
1 pinch of chili
1 teaspoon cornstarch, dissolved in water
1 tablespoon chopped chives
To make the dumplings, cut the (previous day’s) wheat rolls or pretzels into small pieces. Sauté the onion in 1 tablespoon of butter and then add the milk.
Pour over the dumpling bread, then add half of the chopped parsley and the eggs.
Cover and let stand for 10 minutes. Season with salt, pepper and nutmeg. Knead the dough well and, if necessary bind them with some breadcrumbs. Then form about 8 equal-sized dumplings. Boil them for about 20 minutes in plenty of salted water.
To make the sauce, first clean the mushrooms. Finely chop the shallots. Then melt 2 tablespoons of butter in a pan. First fry the bacon in the pan for 5 minutes, then add the mushrooms and fry them lightly for 5 minutes as well, and finally add the shallots for another 5 minutes. Season with salt and pepper. Then deglaze everything with white wine and fill up with broth and creme fraiche. Season the sauce with salt, pepper, lemon zest and juice and a pinch of sugar and chili. Finally, bind with a little cornstarch. Pour some sauce on the dumplings and sprinkle the parsley and chives on top.
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