Pilzknöderl mit Krensauce (vegan) (mushroom dumplings with horseradish sauce)
Units
Temperature
Servings
Ingredients
Dumplings
- 300 g stale bread rolls or bread, cut into small cubes rounded
- 250 ml oat milk, warmed rounded
- 250 g mushrooms, finely chopped rounded
- 100 g onion, finely chopped rounded
- 30 ml olive oil rounded
- 15 g fresh parsley rounded
- 60 g flour rounded
- to taste fine salt rounded
Horseradish sauce
- 250 ml vegetable broth rounded
- 30 g vegan butter rounded
- 30 g flour rounded
- 100 ml coconut cream rounded
- 40 g fresh horseradish, finely grated rounded
- to taste fine salt rounded
Method
Method
- Pour the warm oat milk over the bread cubes in a large bowl. Let stand for 20 minutes, until the bread is fully softened and no dry pieces remain.
- Meanwhile, heat the olive oil in a pan over medium heat. Sauté the onion for 4 minutes, then add the mushrooms and cook for 6 to 8 minutes, until they’ve released their water and it has evaporated.
- Mix the mushroom mixture, parsley and flour into the softened bread. Season with salt and mix thoroughly with your hands until it holds together when squeezed.
- Shape into 8 dumplings. Bring a large pot of salted water to a gentle simmer, never a rolling boil. Lower the dumplings in and simmer for 15 minutes, until they float and hold together fully.
- For the sauce, melt the vegan butter in a saucepan. Whisk in the flour and cook for 1 minute. Whisk in the broth gradually, then simmer for 5 minutes until thickened.
- Stir in the coconut cream and grated horseradish off the heat. Season with salt. Serve immediately, with the dumplings.
Notes
- Soak the bread until fully softened, with no dry centre. Any dry bread left in the mix creates weak points that break apart in the simmering water; fully softened bread binds into a single mass.
- Never let the water boil hard. A rolling boil knocks the dumplings against each other and against the pot, breaking them apart; a bare simmer is gentle enough to cook them through intact.
- Add the horseradish off the heat, at the end. Its sharp, volatile flavour cooks away quickly; stirring it in after the sauce is off the stove keeps its bite.
- Test one dumpling first before committing the whole batch to the pot, so you can adjust the mixture with more flour if it doesn’t hold together.
Ingredient substitutions
- Any mushroom works here; a mix of button and a stronger variety like porcini gives more depth.
- Fresh horseradish is much sharper than jarred; if using jarred, use roughly double the amount and add it at the very end.
- Plant cream can be swapped for a splash of oat milk if unavailable, though the sauce will be thinner.