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Pretzel Dumplings With Chanterelle Mushrooms

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A warm homy dish to serve for 2 pers or just 1 : )

A warm homy dish to serve for 2 pers or just 1 : )

Ingredients

Serves: 2

Metric Cups

For the Pretzel Dumplings

  • 250 grams pretzels (about 2 days old - sliced or cubed finely)
  • 150 millilitres milk (hot)
  • 1 tablespoon butter
  • 1 small onion (chopped finely)
  • bacon (chopped - if you want)
  • 2 eggs (slightly beaten)
  • fresh parsley (chopped)
  • salt
  • pepper
  • nutmeg (fresh)

For the Chanterelle Sauce

  • 1 tablespoon butter
  • 2 shallots (finely chopped)
  • 250 grams chanterelles
  • 200 millilitres vegetable stock
  • 100 millilitres double cream
  • 2 tablespoons cognac (or sherry - optional)
  • salt
  • pepper
  • nutmeg
  • fresh parsley

For the Decoration

  • chives (chopped)

For the Pretzel Dumplings

  • 9 ounces pretzels (about 2 days old - sliced or cubed finely)
  • 5¼ fluid ounce milk (hot)
  • 1 tablespoon butter
  • 1 small onion (chopped finely)
  • bacon (chopped - if you want)
  • 2 eggs (slightly beaten)
  • fresh parsley (chopped)
  • salt
  • pepper
  • nutmeg (fresh)

For the Chanterelle Sauce

  • 1 tablespoon butter
  • 2 shallots (finely chopped)
  • 9 ounces chanterelles
  • 7 fluid ounce vegetable broth
  • 3½ fluid ounce heavy cream
  • 2 tablespoons cognac (or sherry - optional)
  • salt
  • pepper
  • nutmeg
  • fresh parsley

For the Decoration

  • chives (chopped)

Method

Pretzel Dumplings With Chanterelle Mushrooms is a community recipe submitted by Indestructibleflower and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Remove the salt from the pretzels, cut in slices or cubes. Put in a large bowl with the hot milk, briefly stir and let it rest for 1/2 hour until all pieces are soaked.
  • Heat the butter in a small pan, add onion and bacon and sauté over medium heat for 1 or 2 minutes. Then add the pretzel mix and add the slightly beaten eggs, parsley and the spices.
  • Knead thoroughly with your hands and season to taste. If the mixture is to firm, add some milk, if it's to soft , add some breadcrumbs.
  • Bring water to the boil in a large pot with a decent pinch of salt. Occasionally wet your hands with water to prevent the dough sticking to your fingers and roll to equally sized dumplings. Carefully glide them into the now simmering water and let them simmer for 15-20 minutes depending their size.
  • Meanwhile prepare the sauce: clean the chanterelles, cut them in not to small pieces. Heat the butter and a little oil in a large pan and sauté the shallots over a medium heat for 1 á 2 minutes. Then add the chanterelles, stir-fry them briefly, then deglaze with the broth and double cream.
  • Refine it (opt.) with a dash of cognac or sherry and season to taste with salt, pepper and the nutmeg. Add the chopped parsley before serving. Decorate the assembled dish with the chopped chives.
  • In case you have leftovers (dumplings only!) keep them in the fridge in foil. Slice them an panfry them in butter together with chopped onions and more (bacon if you want to) then add a couple of slightly beaten eggs , fresh chives, salt and pepper, stir until everything sets. Best served hot from the pan, in your bed or in front of the Telly on a lazy Saturday or Sunday morning!!
  • Remove the salt from the pretzels, cut in slices or cubes. Put in a large bowl with the hot milk, briefly stir and let it rest for 1/2 hour until all pieces are soaked.
  • Heat the butter in a small pan, add onion and bacon and sauté over medium heat for 1 or 2 minutes. Then add the pretzel mix and add the slightly beaten eggs, parsley and the spices.
  • Knead thoroughly with your hands and season to taste. If the mixture is to firm, add some milk, if it's to soft , add some breadcrumbs.
  • Bring water to the boil in a large pot with a decent pinch of salt. Occasionally wet your hands with water to prevent the dough sticking to your fingers and roll to equally sized dumplings. Carefully glide them into the now simmering water and let them simmer for 15-20 minutes depending their size.
  • Meanwhile prepare the sauce: clean the chanterelles, cut them in not to small pieces. Heat the butter and a little oil in a large pan and sauté the shallots over a medium heat for 1 á 2 minutes. Then add the chanterelles, stir-fry them briefly, then deglaze with the broth and heavy cream.
  • Refine it (opt.) with a dash of cognac or sherry and season to taste with salt, pepper and the nutmeg. Add the chopped parsley before serving. Decorate the assembled dish with the chopped chives.
  • In case you have leftovers (dumplings only!) keep them in the fridge in foil. Slice them an panfry them in butter together with chopped onions and more (bacon if you want to) then add a couple of slightly beaten eggs , fresh chives, salt and pepper, stir until everything sets. Best served hot from the pan, in your bed or in front of the Telly on a lazy Saturday or Sunday morning!!
  • Tell us what you think