John Myers
Pretzel Dumplings with Mushroom Cream Sauce
The perfect pretzel dumplings with mushroom cream sauce recipe with a picture and simple step-by-step instructions.
- 300 g Pretzel sticks
- 1 medium sized Onion red
- 4 tbsp Rapeseed oil
- 250 ml Milk
- Salt and pepper
- Freshly grated nutmeg
- 0,5 bunch Chives
- 4 piece Eggs (2 of which are separated)
- 300 g King oyster mushrooms
- 200 g Shiitake mushrooms fresh
- 1 Pc. Clove of garlic
- 0,5 tsp Sweet paprika powder
- 0,25 tsp Ground caraway
- 2 tbsp Herb butter (homemade)
- 250 ml Whipped cream
- Cut the pretzel sticks into thin slices, then dice very finely. Peel the onion and cut into fine cubes. Cut the chives into rolls. Heat 2 tablespoons of oil in a saucepan, fry half of the onions in it. Add the lye cubes and pour the milk over them, bring to the boil. Season well with salt, pepper and nutmeg. Add 2 egg yolks and 2 eggs, mix well with your hands.
- 2 Beat the egg white and a pinch of salt until stiff, fold half of the chives into the dumpling mixture and let it soak for about 30 minutes.
- Clean the mushrooms and cut into large pieces. Peel the garlic and cut into slices.
- Shape the dumpling mixture into 8 dumplings with slightly moistened hands. Add the dumplings to the boiling salted water, heat briefly, then cover and let simmer for about 15 minutes over a medium heat.
- Heat 2 tablespoons of oil in a pan and fry the mushrooms over a high heat. Briefly roast the herb butter, the remaining onions, garlic, paprika and caraway seeds, deglaze with the cream and allow to reduce uncovered. Season to taste with salt, pepper and nutmeg.
- Lift the dumplings out of the water, drain well, serve with the mushroom ragout and serve sprinkled with the remaining chives.
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