Entree: Germany – Bavaria – Knödel mit Pilzragout (Savory bread dumplings served with a creamy wild mushroom ragout)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 15 min

Total 1 hr 5 min

Ingredients

- 8 oz (225 g) stale white bread, cut into 1/2-inch (1 cm) cubes (preferably rolls)
- 1 cup (240 ml) milk
- 2 large eggs, approx. 100 g total
- 2 tbsp (30 g) butter
- 1 small onion, finely chopped, about 3 oz (85 g)
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) ground black pepper
- 1/4 cup (30 g) fine dry breadcrumbs (optional, to bind)
- 1 lb (450 g) mixed mushrooms (cremini, chanterelle, porcini or button), cleaned and sliced
- 4 oz (115 g) bacon or smoked pancetta, diced
- 2 tbsp (30 g) butter (for the ragout)
- 1 shallot, minced, about 1 oz (30 g)
- 2 cloves garlic, minced, about 0.5 oz (15 g)
- 1/2 cup (120 ml) dry white wine
- 1 1/2 cups (360 ml) vegetable or beef stock
- 1/2 cup (120 ml) heavy cream
- 1 tbsp (8 g) all-purpose flour (optional, to thicken)
- 1 tbsp (15 ml) lemon juice (optional, to brighten)
- 1 tbsp (15 g) fresh parsley, chopped, for garnish
- Salt and pepper to taste

Instructions

1. Place the bread cubes in a large bowl. Heat the milk with 2 tbsp butter until warm (not boiling) and pour over the bread cubes. Let soak 10 minutes until the bread is softened.
2. Meanwhile, sauté the chopped onion in a small skillet with a little butter until translucent; set aside to cool slightly.
3. Add the beaten eggs, sautéed onion, chopped parsley, salt, and pepper to the soaked bread. Mix gently to combine; if the mixture is too wet, stir in up to 1/4 cup (30 g) dry breadcrumbs to help bind. Form into 8 equal dumplings using moistened hands.
4. Bring a large pot of salted water to a gentle simmer. Carefully drop the dumplings into the simmering water, cover, and poach for 12–15 minutes until firm and cooked through. Remove with a slotted spoon and keep warm.
5. For the ragout, cook the diced bacon in a large skillet over medium heat until the fat renders and pieces are crisp. Remove some excess fat if the pan is too greasy, leaving about 1 tbsp (15 g) fat.
6. Add 2 tbsp butter to the pan, then sauté the minced shallot and garlic until fragrant. Add the sliced mushrooms and cook over medium-high heat until they brown and most moisture evaporates, about 6–8 minutes.
7. Deglaze the pan with the white wine, scraping up browned bits, and reduce by half. Stir in the stock and simmer 5 minutes to concentrate the flavors.
8. Whisk the cream into the ragout and simmer until slightly thickened. If you prefer a thicker sauce, sprinkle in 1 tbsp flour mixed with a little water and cook 2–3 minutes. Adjust seasoning with salt, pepper, and a splash of lemon juice if desired.
9. Serve the warm dumplings on plates and spoon the mushroom ragout over them. Garnish with chopped parsley.