Die Pfifferling Rahmsauce mit Semmelknödel ist ein köstliches, traditionelles Gericht der deutschen Küche. Die zarten Pfifferlinge werden in einer cremigen Sauce aus saurer Sahne, Milch und Gewürzen verfeinert und mit flaumigen Semmelknödeln serviert. Dieses herzhafte und dennoch simple Gericht ist ein absoluter Klassiker, der sowohl für den täglichen Gebrauch als auch für feierliche Anlässe geeignet ist.

Pfifferling Rahmsauce mit Semmelknödel

The fall season has officially begun and we are celebrating in our kitchen with one of my childhood favorite recipes - Semmelknödel in a mushroom sauce. The only disadvantage of this dish is definitely cleaning the small mushroom caps, but we will get to that later.

First, let’s start with the preparation of the Semmelknödel. I like to use Semmelknödel bread, which can be purchased in 250-gram rounds, which is perfect for two people. Today, I am using a bit more, 250 grams each of these small rectangular white bread sticks and pretzels. You can also use pretzel rolls or any other kind of bread you prefer. Cut them into small pieces, about the same size as the Semmelknödel bread.

Next, finely chop one onion and a good handful of parsley. Heat a medium-sized piece of butter in a pan on medium heat and add the onions. Cook until they are soft and then season with salt, pepper, and nutmeg. Add 500 milliliters of milk and let it warm up, taking care not to boil it. Then add the parsley to the mixture.

Now for the trick! Mix 500 grams of the bread mixture with 500 milliliters of milk and about five eggs. Season the mixture with the onion and parsley mixture. Stir well to form a slightly moist dough. Set the dough aside for about an hour to rest.

While the dough is resting, let’s prepare the mushrooms. Clean them by removing the outer layer and washing them thoroughly. Cut off the bottom of the stem and set them aside.

Next, we’ll create the Semmelknödel “bonbons.” Take a large piece of plastic wrap and place a third of the dough mixture on it. Roll it into a sausage shape and press out the air with a fork. Wrap it in aluminum foil and twist the ends tightly to create a bonbon shape. Repeat with the remaining dough mixture.

Drop the Semmelknödel bonbons into boiling salted water and cook them for 25 to 30 minutes, covered. Meanwhile, in another skillet, sauté the mushrooms in butter and add more finely chopped onion and parsley. Once the mushrooms are cooked, add balsamic vinegar, beef broth, and cream. Simmer for a while and season with salt and pepper.

Finally, remove the Semmelknödel bonbons from the water and the aluminum foil. Cut them into slices and add them to the mushroom sauce. Let them heat through and absorb the flavors.

This dish is perfect for a cozy fall evening and will bring back cherished childhood memories. Although the preparation requires a bit of work and attention to detail, the result is worth it. Enjoy your delicious Semmelknödel in a mushroom sauce!
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