Rebuilt vegan · Semmelknödel mit Schwammerln
Semmelknödel with Rahmschwammerln (vegan)
Fluffy Semmelknödel made from stale Knödelbrot, bound with potato starch and a little flour instead of egg. Served with a creamy mushroom sauce made from vigorously sautéed mushrooms, vegan broth, and a little plant-based cooking cream. All quantities and procedures are our own culinary derivation without researched references.
- ⏱ 50 min total
- 🔪 45 min active
- 📊 mittel
- 🍽 2 people
Ingredients
Scaled from the base amount for 2 people.
For the Semmelknödel
For the Rahmschwammerl
For simmering
Contains: gluten, soja, sellerie, sulfite. Please check the labels on the packaging yourself.
Method
Prepare onions and parsley
Finely dice both quantities of onions and set aside separately. Finely chop the parsley and divide into 8 g for the Knödel and 4 g for the sauce. Place Knödel bread into a wide bowl. Cut whole bread rolls into about 1 cm cubes beforehand.
- ⏱ 5 min
- 🔥 niedrige Hitze
- 🍳 Cutting board
- 🍳 Knife
- 🍳 Wide bowl
Done when: Onions evenly finely diced, parsley finely chopped without long stems
Sauté Knödel onions until translucent
Melt the block butter for the Knödel in a small pan over medium heat. Sauté the 80 g Knödel onions in it for about 4 minutes until translucent, without letting them brown. Remove the pan from the heat.
- ⏱ 4 min
- 🔥 mittele Hitze
- 🍳 Small pan
Done when: Onions translucent and soft, smell sweetish, no brown edges
Whisk binding milk and let bread mixture swell
Warm 200 ml soy drink until only lukewarm (maximum about 40 °C, it must not be hot). Whisk in potato starch, flour, Knödel salt, nutmeg and pepper until free of lumps. Pour the mixture together with the onions including the fat and the Knödel parsley evenly over the bread. Turn loosely from below using your hands, do not press and do not knead. Cover and let swell for 15 minutes. Check after about 10 minutes: If hard, dry bread cores can still be felt, drizzle up to 30 ml soy drink over it tablespoon by tablespoon and turn loosely again.
- ⏱ 15 min
- 🌡 40 °C
- 🔥 niedrige Hitze
- 🍳 Small pot
- 🍳 Whisk
- 🍳 Wide bowl
- 🍳 Plate or lid for covering
Done when: The bread cubes are soft throughout, but still recognizable as individual pieces. A squeezed handful holds together, and no liquid stands at the bottom of the bowl.
Clean and cut mushrooms
Clean the mushrooms with a brush or a slightly damp cloth and trim dry stem ends. Quarter small mushrooms, cut larger ones into about 8 mm thick slices. If they were rinsed, pat thoroughly dry. Do not salt.
- ⏱ 8 min
- 🔥 niedrige Hitze
- 🍳 Mushroom brush or kitchen towel
- 🍳 Knife
- 🍳 Cutting board
Done when: Mushrooms evenly cut and dry on the surface
Put on poaching water
Bring 2 l water with 10 g salt to a boil in a wide pot. Then reduce the heat so that the water is just below the boiling point.
- ⏱ 10 min
- 🌡 90 °C
- 🔥 hoche Hitze
- 🍳 Wide pot (at least 3 l)
Done when: Only isolated small bubbles rise, the water does not boil vigorously.
Loosely shape four Knödel
Divide the mixture into four equal portions. With cold, moistened hands, roll each portion into a round shape and press only firmly enough so that it holds together. Smooth the surface with wet hands so that cracks close. Do not knead.
- ⏱ 4 min
- 🔥 niedrige Hitze
- 🍳 Bowl with cold water
Done when: The Knödel have a smooth, closed surface. Inside, individual bread cubes can still be felt while shaping.
Gently poach Knödel
Using a slotted spoon, slide the Knödel one after another into the about 90 °C hot water. Place the lid diagonally and let the Knödel poach for 20 minutes without the water bubbling. After about 2 minutes, carefully loosen once from the bottom. Meanwhile, prepare the sauce.
- ⏱ 20 min
- 🌡 90 °C
- 🔥 niedrige Hitze
- 🍳 Wide pot
- 🍳 Slotted spoon
Done when: The Knödel rise and turn slightly. A halved test Knödel is hot throughout and firm to the cut inside, without raw, doughy-shiny spots.
Fry mushrooms vigorously in two batches
Heat a wide pan strongly. Add half of the rapeseed oil and half of the mushrooms, spread out and do not move for 2 minutes. Then turn and fry for another 2 to 3 minutes until the liquid has evaporated. Remove the mushrooms and proceed in the same way with the second half.
- ⏱ 10 min
- 🔥 hoche Hitze
- 🍳 Wide pan (28 cm)
- 🍳 Spatula
Done when: Vigorously golden-brown cut surfaces, nutty roasted aroma, the pan sizzles instead of bubbling, no juice remains in the pan
Dust sauce, deglaze and simmer until creamy
Reduce the heat to medium. Add the block butter for the sauce and the sauce onions to the pan and sweat for about 2 minutes until translucent. Return all mushrooms, dust with the flour and stir for 30 seconds. Deglaze with wine, if using, and reduce briefly. Pour in the hot broth and loosen the browned bits from the bottom. Stir in the cooking cream and simmer gently uncovered for about 4 minutes. Season to taste with lemon juice, salt and pepper and fold in the sauce parsley.
- ⏱ 7 min
- 🔥 mittele Hitze
- 🍳 Wide pan
- 🍳 Cooking spoon
Done when: The sauce coats the back of the spoon. A line drawn with a finger remains briefly visible. The sauce tastes distinctly of mushroom and not floury.
Drain and arrange
Lift out the Knödel with the slotted spoon and drain briefly on the edge of the pot. Place two Knödel each into prewarmed deep plates and distribute the Rahmschwammerl around and partly over them. Serve immediately.
- ⏱ 2 min
- 🔥 niedrige Hitze
- 🍳 Slotted spoon
- 🍳 Deep plates
Done when: The Knödel no longer drip, and the sauce adheres to the surface.
From the kitchen
Tipps
Test Knödel
Before shaping, let a walnut-sized test Knödel poach for 6 to 8 minutes. If it falls apart, gently fold in another teaspoon of potato starch. If it is dense, press less when shaping.
Bread properly stale
Ideal are bread rolls that are 1 to 2 days old. Completely fresh bread rolls soak into mush, rock-hard ones are more likely to need the full reserve amount.
Take advantage of the mushroom season
With some chanterelles, you get closer to the summer tavern classic. Only fry these mushrooms briefly so they do not become tough.
What can go wrong
And what helps then
Knödel fall apart in the water
The water was bubbling or the mixture was too wet. Keep the temperature just below the simmering point, add the reserve liquid only after checking, and cook a test Knödel first.
Knödel are dense and rubbery
The mixture was kneaded or pressed too firmly. Only turn loosely and shape just firmly enough to hold together. Do not increase the amount of starch.
Starch clumps in the milk
The soy drink was too hot. Only warm it to lukewarm and whisk the starch in vigorously.
Mushrooms turn gray and watery
The pan was too full or not hot enough. Fry in two batches and season with salt only in the finished sauce.
Variations
Variants
einfacher
Without wine
Omit the wine and use 150 ml broth. The acidity will then come solely from the lemon juice.
einfacher
Roasted Knödel slices
Slice leftover Knödel and fry them in vegan block butter. This creates a crispy variation with the reheated sauce.
Afterwards
Storing and reheating
Storing
Store Knödel and sauce separately, covered and refrigerated for up to 2 days. The sauce thickens upon cooling.
Reheating
Heat the Knödel for 8 to 10 minutes in barely simmering salted water or fry in slices in vegan block butter until golden brown. Gently heat the sauce with a dash of broth until it steams again.
veganizo.de/rezept/rec_cu9284hh – developed and checked by veganizo.