Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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We welcome back (or ) as they have their own cooking webpage here -
https://apronbrothers.cooking/

And we have received permission from same to repost their recipes!!!

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INGREDIENTS:

Knödel

1 Large onion
4 Wheat rolls
Flat leaved parsley
1 Clove of minced garlic
125 ml Milk
3 Medium eggs
Salt, pepper
to taste: Freshly grated nutmeg

Sauce

Chestnut mushrooms
Oyster mushrooms
King oyster mushrooms
Porcini mushrooms
Clarified butter or oil
1/2 Roughly diced onion
2 Carrots
125 ml Vegetable broth
Bayleaf
500 ml Whipping cream
Thyme, marjoram, chives, flat-leaved parsley and other herbs of your choice
Salt, freshly ground black and white pepper, freshly ground nutmeg, paprika powder

INSTRUCTIONS:

Knödel

Fine dice the onion, cut the dry wheat rolls into bite sized pieces and finely chop some flat leaved parsley.
You can also add very finely minced garlic.
Sweat onions and garlic in clarified butter and oil until softened and fragrant.
Bring the milk almost to a boil.
Add the onions and garlic to the cut rolls, then pour most of the milk on top and mix together. Reserve some of the milk for adjustment.
Season with salt. pepper and freshly grated nutmeg. Give it a taste to ensure it is well seasoned.
Add the eggs (adjust for size), mix together and check for consistency.
If it seems too runny, you can adjust with some (Panko) breadcrumbs, if it's too dry add more milk.

Now add the parsley, which is a bit more delicate, gently mix again, then cover the bow and let it soak and rest for about 30minutes.
Check for consistency again, adjust if necessary.
Wet your hands with water, form the dumplings (not quite tennis ball size) and cook for ~15mins in salted low simmer water until they dumplings are cooked through.

Herby Mushroom & Carrot cream sauce

Clean the mushrooms with a paper towel and cut into pieces
Fry the mushrooms in a pan with some clarified butter or oil.
Work in batches.

After frying the shrooms there should be a good amount of brown (not burnt!) buildup on the surface. That is pure flavor.

Add 1/2 a roughly diced onion and 1-2 carrots and fry them in a bit of oil or clarified butter until they take on some color but do not burn.
Deglace with a bit of veg broth or water, scrape off all the brown goodness then pour in some more broth until everything is covered.
Add a Bayleaf and cook for ~30 minutes.

Now use a blender or immersion blender to blend everything into a smooth liquid.
Place your pan back on the stove, pour in ~450-500ml of whipping cream, add some thyme, marjoram and other herbs of your choice, bring to a simmer and reduce down at least half.
Now add back the mushrooms to the sauce and the blended carrots and onions.
Give it all a mix and let it cook down until the sauce is thick and coats the back of a spoon.
Season generously with salt, freshly ground black and white pepper, a sprinkle of paprika powder and some fresh flat leaved parsley.