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
- Melt the butter in a pan on medium heat and add the onion and garlic.
- Fry for about 2 minutes (until translucent).
- Add the mushrooms and saute for about a minute.
- Add the vegetable/chicken stock, fresh cream and season with salt and pepper.
- Cook uncovered on low heat for 5-7 minutes (until thick and creamy).
- Boil, peel and mash potatoes.
- Add nutmeg powder, cornstarch, egg and salt, amd mix until well combined.
- Heat a pan on medium heat and add the mashed potatoes.
- Add butter and milk and cook for 5 minutes on low heat, stirring continuously.
- Take off heat and let it cool down (about 10 minutes). It will start to thicken as it cools down.
- With the help of an ice-cream scoop or a round spatula, scoop out to form balls.
Serve with creamy mushroom sauce.