Creamy mushrooms with mashed potato dumplings (hack)

When eating out at a German restaurant, this is one of our favorite things to order. Creamy earthy mushrooms are complimented perfectly with soft and fluffy potato dumplings (which I have improvised here).

This is a perfect example of how a simple and easy recipe could be really flavorful and fulfilling. Traditionally, the potato dumplings are formed then cooked into water. But that is a time consuming process and there is also the risk of the dumpling falling apart (often happened with me). So, I discovered this easier and quicker method to make your dumplings perfect every time.

Here is the recipe; written instructions below:

Ingredients: Serves 4 persons / Preparation time: 5 minutes / Cooking time: 30 minutes

For the Mushroom sauce:

  • 150 grams cup butter
  • 1 chopped onion
  • 3 cloves chopped garlic
  • 2 cups mushrooms (I used Chanterelles)
  • 1/2 cup vegetable/Chicken stock
  • 1 cup fresh cream
  • salt and pepper

For the potato dumplings:

  • 500 grams boiled potatoes
  • 1/2 tsp nutmeg powder
  • 1/2 cup corn starch
  • 1 tsp salt
  • 1 egg
  • 1/4 cup butter
  • 1/2 cup milk


Mushroom sauce:

  1. Melt the butter in a pan on medium heat and add the onion and garlic.
  2. Fry for about 2 minutes (until translucent).
  3. Add the mushrooms and saute for about a minute.
  4. Add the vegetable/chicken stock, fresh cream and season with salt and pepper.
  5. Cook uncovered on low heat for 5-7 minutes (until thick and creamy).

Potato dumplings:

  1. Boil, peel and mash potatoes.
  2. Add nutmeg powder, cornstarch, egg and salt, amd mix until well combined.
  3. Heat a pan on medium heat and add the mashed potatoes.
  4. Add butter and milk and cook for 5 minutes on low heat, stirring continuously.
  5. Take off heat and let it cool down (about 10 minutes). It will start to thicken as it cools down.
  6. With the help of an ice-cream scoop or a round spatula, scoop out to form balls.

Serve with creamy mushroom sauce.

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