Wholewheat-Knödel with Mushroom-Pork Sauce
Pane-Bistecca
I love my Ramses (TM6), use it as much as possible and so yesterday I made these Knödel with mushroom and mince sauce made from leftover bread.
I like to cook a bit more, because you can always use leftovers somehow. But sometimes you have leftovers you have to think carefully about what to do with them. I brought some bread from Switzerland and it was already a bit hard and I didn’t want to turn the leftovers into breadcrumbs. I didn’t want to grind the rest into breadcrumbs. But what do you do with half a loaf? Knödel!
I checked in Cookidoo and found lots of Knödel recipes. So, let’s go ahead and make Knödel. But with these bread dumplings, you need a sauce that packs a punch! Bread is actually bland, so you have to serve something spicy with it.
Mushrooms are always good, I’ve been trying to kill my hubby with them for years, say evil tongues, but he’s immune to poisonous mushrooms. 😊 I still had minced pork, which is also good! So, there was a sauce with lots of spices and chili and my hubby couldn’t stop eating, it was that good!
I like to cook a bit more, because you can always use leftovers somehow. But sometimes you have leftovers you have to think carefully about what to do with them. I brought some bread from Switzerland and it was already a bit hard and I didn’t want to turn the leftovers into breadcrumbs. I didn’t want to grind the rest into breadcrumbs. But what do you do with half a loaf? Knödel!
I checked in Cookidoo and found lots of Knödel recipes. So, let’s go ahead and make Knödel. But with these bread dumplings, you need a sauce that packs a punch! Bread is actually bland, so you have to serve something spicy with it.
Mushrooms are always good, I’ve been trying to kill my hubby with them for years, say evil tongues, but he’s immune to poisonous mushrooms. 😊 I still had minced pork, which is also good! So, there was a sauce with lots of spices and chili and my hubby couldn’t stop eating, it was that good!
Ingredients
Knödel in the TM6:
250 g dark stale Bread (wholemeal)
¼ Bunch Parsley
1 Onion
20 g Butter
180 ml Milk
2 Eggs
½ tsp Salt
½ tsp Pepper
½ tsp Paprika
¼ tsp Nutmeg
500 ml Water
300 g minced Pork
4 cloves of Garlic, chopped
3 slices of Bacon, chopped
½ Bunch Parsley, chopped
½ tsp Chili Flakes
1 tsp Chili Powder
Salt and Pepper
Oregano
½ tsp Paprika
200 g Button Mushrooms
200 g Enoki Mushrooms
100 ml White Wine
200 g Sour Cream
Sauce:
Instructions
1
Step1
To make the Knödel, cut the bread into thin slices, tear them up and put them into the TM6 pan. Chop for 12 seconds/speed setting 6 and put to one side.
2
Step 2
Put the parsley and onion cut into quarters into the mixing bowl, chop for 3 seconds/speed setting 6 and push down with the spatula.
Add the butter and cook for 3 min./120°C/speed setting 1.
3
Step 3
Add the butter and cook for 3 min./120°C/speed setting 1.
4
Step4
Add the milk to the mixing bowl and heat for 1 min. 30 sec./60°C/speed setting 1.
5
Step 5
Add the crushed bread, eggs, salt, pepper, paprika and nutmeg, mix for 30 seconds//speed setting 3.5, transfer to a bowl.
6
Step 6
Grease the Varoma with butter. Shape the bread mixture into balls and place in the Varoma. Put the lid on.
7
Step 7
Pour 500 ml water into the mixing bowl, place the Varoma on top and cook for 20 minutes/speed setting 1.
8
Step 8
Meanwhile, for the sauce, fry the chopped bacon with the garlic in a shallow pan, then add the minced pork. Fry everything well.
9
Step 9
Cut the mushrooms into small slices, clean and separate the enoki and add. Fry for 5-10 minutes, then deglaze with the white wine and add the spices.
10
Step 10
Allow to simmer and finally mix in the parsley and sour cream. Serve the bread dumplings with the sauce.
Notes
The sauce goes perfectly with pasta or polenta!
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