Eierschwammerl mit Knödel

Name: Eierschwammerl mit Knödel
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Austrian
Ingredients: 1 lb chanterelle mushrooms (Eierschwammerl), brushed clean; 1 small yellow onion, finely diced; 1/4 cup unsalted butter; 2 cloves garlic, minced; 2 tsp all-purpose flour; 1/2 cup vegetable broth; 1/2 cup sour cream; 2 tbsp fresh parsley, finely chopped; 1 tsp kosher salt; 1/2 tsp ground black pepper; 4 rolls day-old rolls (Semmel), cubed; 1/2 cup whole milk, warmed; 2 large eggs, beaten

55 minMediumServes 4390 cal/serving

AustrianDinnerStovetopVegetarian

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Ingredients

1 lb chanterelle mushrooms (Eierschwammerl), brushed clean
1 small yellow onion, finely diced
1/4 cup unsalted butter
2 cloves garlic, minced
2 tsp all-purpose flour
1/2 cup vegetable broth
1/2 cup sour cream
2 tbsp fresh parsley, finely chopped
1 tsp kosher salt
1/2 tsp ground black pepper
4 rolls day-old rolls (Semmel), cubed
1/2 cup whole milk, warmed
2 large eggs, beaten

Instructions

1

Put 4 rolls cubed day-old rolls (Semmel) in a bowl and pour 1/2 cup warmed whole milk over them. Let soak 10 minutes, then mix in 2 beaten large eggs and half of 2 tbsp finely chopped fresh parsley. Shape into 4 dumplings.
2

Bring a large pot of salted water to a gentle simmer. Add the dumplings, cover, and cook 15 minutes, until firm. Check the center of one reads 160°F on an instant-read thermometer.
3

While the dumplings cook, melt 1/4 cup unsalted butter in a wide skillet over medium-high heat. Add 1 lb brushed clean chanterelle mushrooms (Eierschwammerl) in a single layer and cook 5 minutes, until golden. Work in batches if needed.
4

Add 1 small finely diced yellow onion and cook 4 minutes, until soft. Stir in 2 cloves minced garlic and cook 1 minute more.
5

Sprinkle in 2 tsp all-purpose flour and stir 1 minute. Pour in 1/2 cup vegetable broth and simmer 3 minutes, until slightly thickened.
6

Remove from the heat and stir in 1/2 cup sour cream, 1 tsp kosher salt, and 1/2 tsp ground black pepper. Do not boil after adding the sour cream.
7

Slice the dumplings and serve with the mushrooms, sprinkled with the remaining fresh parsley.

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Questions

What is Eierschwammerl mit Knödel?

Eierschwammerl mit Knödel is the Austrian dish of golden chanterelles sautéed with onion and garlic, finished with sour cream, and served with plain bread dumplings. Chanterelles are a prized autumn find in Austria's forests. This reference files it under Austrian dinner: made on the stovetop, rated medium and about 55 minutes start to finish.

How much time should I plan for Eierschwammerl mit Knödel?

As written, 55 minutes: 30 of prep and 25 of cooking. The longest single stretch is step 2 (15 minutes): "Add the dumplings, cover, and cook 15 minutes, until firm."

What internal temperature should Eierschwammerl mit Knödel reach?

For Eierschwammerl mit Knödel, the target internal temperature is 160 F (about 70 C), given in step 2. A probe thermometer removes the guesswork.

What can I use instead of sour cream in Eierschwammerl mit Knödel?

The entry for Eierschwammerl mit Knödel calls for 1/2 cup sour cream. In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Can I make Eierschwammerl mit Knödel gluten-free?

Yes. The gluten in Eierschwammerl mit Knödel is 2 tsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Is Eierschwammerl mit Knödel vegan?

No, though it is vegetarian. What keeps it from vegan is 1/4 cup unsalted butter, 1/2 cup sour cream, 1/2 cup whole milk, warmed and 2 large eggs, beaten. For fully plant-based entries, see the vegan dinner collection.

Does Eierschwammerl mit Knödel contain eggs?

Yes: 2 large eggs, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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