Delectable German Potato Dumplings with Sautéed Wild Mushrooms in Creamy White Wine Sauce (Käsespätzle-Streusel)

Allergens

Dairy, Gluten

Ingredients

• 2 lbs russet potatoes, peeled and quartered
• 1 1/2 cups all
• purpose flour
• 2 eggs, lightly beaten
• 1/4 cup grated Swiss cheese
• 1 tsp salt, divided
• 1/2 tsp ground black pepper, divided
• 2 cups wild mushrooms, cleaned and sliced
• 1/2 cup white wine
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1/4 cup breadcrumbs

Instructions

1. Boil the potatoes in a large pot of salted water until tender but not falling apart, about 20 minutes. Drain and pass through a ricer or food mill back into the pot.
2. Stir in the flour, eggs, cheese, 3/4 tsp salt, and 1/4 tsp black pepper until well combined. Let cool slightly.
3. Shape the dough into small dumplings and place on a floured surface.
4. Bring a large pot of salted water to a boil. Add the dumplings and cook for 8 10 minutes or until they float to the surface and are cooked through. Remove with a slotted spoon and drain on paper towels.
5. In a skillet, sauté the mushrooms in butter over medium heat until tender and slightly browned, about 5 minutes. Season with 1/4 tsp salt and 1/8 tsp black pepper.
6. Add the wine to the skillet and cook until reduced by half. Stir in the heavy cream and bring to a simmer. Cook for 3 4 minutes until slightly thickened.
7. Preheat your oven's broiler. In a small bowl, mix together the breadcrumbs, remaining cheese, salt, and pepper. Arrange the dumplings on a baking sheet and sprinkle with the breadcrumb mixture. Broil for 2 3 minutes or until golden and crispy.
8. Serve the mushrooms in sauce over the potato dumplings, topped with Käsespätzle streusel.

Chef’s Insight

The combination of creamy white wine sauce and crunchy Käsespätzle streusel adds texture and depth to this dish.

Notes

Serve with a crisp green salad for a complete meal.