Design*Sponge Repost: Fantastic Comfort Food

I found this originally on design*sponge. I made it this week and must say, while the rain wasn’t present, I totally see this dish as a fall staple while the weather turns grey. It’s gorgeously simple. I used two torn bolillo bread rolls from my deli department and pre cut mushrooms. Something that started off looking like it would be complex ended up being very simple, and very satisfying. Put a salad next to this, curl up on the couch with a puppy and a boy and watch some good tv. This is a new form of comfort food that you must indulge in!


Semmelknoedel with Mushroom Sauce
Makes seven pieces, for three people

  • 250 g (8.9 oz) dry white bread, cut in cubes
  • 1 medium onion, finely chopped
  • 50 g (1/3 cup) flour
  • 250 ml (1 cup) milk
  • 1 egg, lightly beaten
  • 3 stems of flat parsley, coarsely chopped
  • ½ teaspoon salt
  • olive oil


1. Place the bread cubes in a large bowl. Heat olive oil in a medium pan, add the onions and stir until they get soft and golden. Add the onions to the bread cubes.

2. Now do the same with the parsley. Then gently heat the milk in a small saucepan, but don’t let it boil!

3. Mix in the beaten egg and pour both over the bread mixture. Add the salt and the flour and knead it by hand until everything is mixed. If the mixture is too moist, add some flour; if it’s too dry, add some liquid.

4. Form seven small knoedel, put them in salted cooking water and let them simmer for 10 to 15 minutes.

Mushroom Sauce

  • 300 g (10.7 oz) mushrooms (champignons)
  • 100 g (3.5 oz) king trumpet (kraeuterseitlinge)
  • 50 g (1.7 oz) shiitake mushrooms
  • 1 medium onion, finely chopped
  • 1 tablespoon flour
  • 50 ml (1/4 cup) white wine
  • 100 ml (1/3 cup plus 1 tablespoon) heavy cream
  • 1 tablespoon flat parsley, chopped
  • salt
  • fresh-ground white pepper
  • olive oil


1. Wipe mushrooms clean with a damp kitchen towel. Never wash the mushrooms; they get soaked with water and lose flavor. Cut them into slices.

2. Heat oil in a large saucepan, add the chopped onions and gently fry over heat until they get soft. Add the mushrooms and cook for a few minutes. Be sure that all mushroom slices have contact with the pan bottom. Otherwise liquid escapes, and the mushrooms get more cooked than fried.

3. Dust the mushrooms with flour, pour in the white wine and bring all to a boil. Reduce the heat and stir in the heavy cream. Add the parsley and season with salt and pepper.


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