Knödel
2 French bread rolls, day-old
1 beaten egg
60 ml milk
1 tablespoon softened butter
25 g (3 tablespoons) all-purpose flour
1 teaspoon chopped parsley
1 teaspoon chopped chives
Salt
Sauteed Mushrooms
300 g mushrooms, cleaned
20 g dried porcini mushroom pieces
200 g turnips
1 clove garlic, minced
2 sprigs thyme
2 tablespoons butter
2 tablespoons sunflower oil
1 tablespoon chopped fresh parsley
Pepper
Vinegar
Fenugreek leaves
Olive oil
Knödel
2 French bread rolls, day-old
1 beaten egg
60 ml milk
1 tablespoon softened butter
25 g (3 tablespoons) all-purpose flour
1 teaspoon chopped parsley
1 teaspoon chopped chives
Salt
Sauteed Mushrooms
300 g mushrooms, cleaned
20 g dried porcini mushroom pieces
200 g turnips
1 clove garlic, minced
2 sprigs thyme
2 tablespoons butter
2 tablespoons sunflower oil
1 tablespoon chopped fresh parsley
Pepper
Vinegar
Fenugreek leaves
Olive oil
Knödel
Cut the bread into cubes and place them in a bowl with the egg, milk, and a pinch of salt
Mix well and let it rest for 30 minutes
Add the remaining ingredients, mix well, and shape into balls about 5 cm in diameter
Cook the balls in boiling, salted water for about 15 minutes, remove with a skimmer and drain
When cooled, cut the knödels into thin slices and distribute the rounds on four plates
Mushrooms
Rehydrate the porcini mushrooms by soaking them in hot water
Clean the turnips and cut them into julienne strips (thin matchsticks)
Reserve in cold water
Cut the mushrooms into two or four pieces, depending on their size
In a skillet, melt the butter with sunflower oil, add thyme, garlic, and mushrooms
Let it douse for 5 minutes over high heat
Add salt and pepper, stir, and sprinkle parsley on top of the mushrooms
Let it simmer until the flavors are absorbed, then drizzle with vinegar and remove from the heat
Finishing
Divide the mushrooms among the four plates over the knödels
Drizzle with olive oil and garnish with turnip julienne strips and fenugreek leaves.
