Austrian Semmelknödel Bread Dumplings with Mushroom Sauce

1. 1

   Cube the day-old bread and soak it in milk for about 10 minutes until softened.

2. 2

   In a pan, melt butter over medium heat and sauté chopped onion until translucent.

3. 3

   Add the mushrooms, salt, and pepper to the pan, cooking until mushrooms are soft.

4. 4

   Combine the soaked bread, sautéed mixture, eggs, flour, and nutmeg in a bowl to form a dough.

5. 5

   Shape the dough into balls and boil them in salted water for about 15 minutes until they float.

6. 6

   For the sauce, simmer vegetable broth and add remaining sautéed mushrooms for flavor.

7. 7

   Serve the dumplings drizzled with mushroom sauce and garnish with fresh parsley.

Per serving