Bavarian Semmelknödel
with Creamy Mushroom Sauce
Recipe by: Brent Yates

Ingredients and Directions
Semmelknödel
Serves four

8 oz white bread cut into ½" squares
2 pieces crisp bacon
1-teaspoon parsley, chopped
½ teaspoon thyme, chopped
1 egg, beaten
3 oz milk
2 tablespoons onion, chopped
½ teaspoon garlic, chopped
1 teaspoon butter
½ teaspoon salt
½ teaspoon pepper

Sauté onion and garlic in butter until lightly colored, pour milk over onion and garlic, simmer 1 minute.
Mix herbs with milk and pour over bread, mix lightly, add egg, crumbled bacon pieces, salt and pepper. Mix thoroughly, roll with hands into four equal size tight balls. Cook in simmering water that’s lightly salted for three minutes, being careful not to break the balls.

Mushroom Sauce

8 oz button mushrooms, sliced
12 Tablespoons onions, chopped
2 Tablespoons oil
4 oz chicken stock
4 oz heavy cream
Pinch of ground nutmeg
salt and pepper to taste
1 Tablespoon chopped chives

Sauté mushrooms and onions together over medium heat for three minutes. Add chicken stock and reduce by half. Add cream and simmer two minutes, season to taste with salt, pepper and nutmeg.

Spoon mushroom sauce into shallow bowl and set one Semmeknödel on sauce, sprinkle with chives.

Guten Appetit!

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