Semmelknödel with Creamy Mushroom Sauce

Cube the stale rolls into 1 cm pieces and place in a large bowl. Warm the milk to lukewarm (about 40°C), pour over the bread, and let soak 10–15 minutes until soft throughout.

Finely dice the onion and chop the parsley. Melt 10 g butter in a small pan over medium heat, add the onion, and cook 3–4 minutes until translucent.

Add the sautéed onion, parsley, egg, salt, pepper, and nutmeg to the soaked bread. Mix with your hands until the mixture holds together in a sticky dough. Let rest 5 minutes.

Bring a large pot of lightly salted water to a gentle simmer—bubbles should barely break the surface. With wet hands, shape the dough into 4 round dumplings, each about 5–6 cm in diameter.

Lower the dumplings into the simmering water. Cook 15–20 minutes without boiling hard. They're done when they float and feel firm when pressed.

While the dumplings cook, slice the mushrooms. Melt the remaining 10 g butter in a pan over medium-high heat, add the mushrooms, and cook 5–6 minutes until browned.

Sprinkle the flour over the mushrooms, stir for 1 minute, then gradually whisk in the vegetable broth to avoid lumps. Simmer 2 minutes.

Stir in the heavy cream and simmer 5–7 minutes until the sauce coats the back of a spoon. Taste and adjust salt and pepper. Serve the dumplings hot with the sauce spooned over.