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Czech Mushroom Sauce with Karlovy Vary Dumplings - photo 1
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Czech Mushroom Sauce with Karlovy Vary Dumplings

Czech Cuisine Main Dishes Vegetarian Dishes 90 min Medium 31 wyświetleń ~50.65 PLN - (0)
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Description

Mushroom sauce, or velvety mushroom sauce, is a gem in the crown of Czech cuisine, especially popular in the autumn season when the forests are abundant with porcini and boletus mushrooms. This dish is the essence of comfort food – a thick, aromatic sauce with a deep, earthy flavor of mushrooms, softened by the sweetness of cream and seasoned with distinctive caraway. It is served with a unique addition – Karlovy Vary dumpling. Unlike the classic yeast dumpling, this one is made with stale bread, eggs, and herbs, giving it a lighter, more mosaic structure that perfectly absorbs the sauce. The dish looks incredibly appetizing: a light brown sauce generously drizzled over pale slices of dumpling with visible pieces of herbs and bread. It is the perfect, hearty, and warming meal for cooler days.

Składniki (15)

Servings:
4
  • Stale wheat rolls (kaisers) 5 szt.
  • Fresh forest mushrooms (boletus, bay bolete) 500 g
  • Onion 1.3 szt.
  • 30% cream 200 ml
  • Vegetable broth 500 ml
  • Milk 3.2% 250 ml
  • Egg 2 szt.
  • fine flour 100 g
  • Butter 80 g
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Parsley 1 pęczek
  • Whole caraway seeds 1 łyżeczka
  • Salt 10 g
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Nutmeg 2 szczypty
💰 Szacowany koszt dania: ~50.65 PLN (12.66 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of dumplings

1

Start by preparing the base for the dumplings. Cut the stale rolls into even cubes about 1-1.5 cm on each side. Spread them out on a large baking sheet and place in an oven preheated to 160°C for about 10 minutes. The cubes should be dry and slightly golden. This will prevent them from becoming completely soggy after adding the liquids. After baking, transfer them to a large bowl and let them cool completely.

Ingredients: Stale wheat rolls (kaisers)
Use a serrated knife for cutting the bread, it will make the task easier. Don't skip the toasting step – it's key to achieving the perfect texture of the dumpling. If you don't have an oven, you can dry the cubes in a large, dry pan over low heat, stirring frequently.
2

In a separate bowl, prepare the egg mixture. Separate the yolks from the whites. Set the whites aside in a separate, clean, and dry bowl for later. To the yolks, add milk, 30g of melted and slightly cooled butter, 5g of salt, and chopped half of the parsley (15g). If using, add a pinch of freshly grated nutmeg. Mix everything thoroughly with a whisk until the ingredients combine into a smooth mixture.

Ingredients: Egg, Milk 3.2%, Butter, Parsley, Salt, Nutmeg
Make sure the bowl for the egg whites is perfectly clean and dry, without any traces of fat – otherwise, the egg whites won't whip. The melted butter must not be hot, as it will curdle the yolks.
3

Slowly and evenly pour the prepared egg mixture into the bowl with the bread cubes. Gently mix everything with a large spoon or spatula, ensuring all the cubes are coated with the liquid, but try not to crush them. Then, sift the semolina flour directly into the bowl and gently mix again until the ingredients are combined. Set the mixture aside for about 10 minutes to allow the bread to absorb all the liquid.

Ingredients: fine flour
Gently mix, using an up-and-down motion. We want the cubes to remain whole. Sifting the flour will prevent lumps from forming and additionally aerate the mixture.
4

While the dumpling mixture is resting, beat the egg whites. Add a small pinch of salt (about 1g) to the bowl with the egg whites and beat them with a mixer on high speed until stiff, glossy peaks form. The peaks are ready when the bowl can be turned upside down without the mixture falling out. Add the beaten egg whites to the bread mixture in two batches. Mix the first batch in a slightly more vigorous manner to loosen the mixture. Add the second batch and very gently fold it in with a spatula, using an up-and-down motion to retain as much air as possible. This is the key to fluffy dumplings.

Ingredients: Egg, Salt
Use a hand mixer or stand mixer with a whisk attachment. The 'folding' technique involves scooping the mixture from the bottom of the bowl and gently placing it on top, rotating the bowl. Do not mix in a circular motion, as it will deflate the foam.
5

Prepare a large piece of plastic wrap or aluminum foil and lightly grease it with oil or butter. Transfer half of the mixture onto the foil and shape it into a compact roll with a diameter of about 6-7 cm. Wrap the dumpling tightly in the foil, twisting the ends like a candy to give it a cylindrical shape. Repeat the process with the second half of the mixture. In a large, wide pot, bring salted water to a boil.

Traditionally, dumplings are cooked wrapped in a clean linen cloth. If you are using plastic wrap, make sure it is suitable for cooking. A tight wrap is important for the dumpling to maintain its shape during cooking.
6

When the water in the pot starts to boil, reduce the heat so that it just gently 'bubbles' (light boiling). Carefully place both rolls of dumplings into the water. Cook for 20-25 minutes, turning them halfway through the cooking time to ensure they cook evenly. After cooking, carefully remove the dumplings from the water, unwrap them from the foil, and set aside for a few minutes to let them steam off slightly.

The water should not boil vigorously, as the dumplings may fall apart. To check if the dumpling is ready, you can insert a wooden stick into it – it should come out dry.

Preparation of mushroom sauce

7

While the dumplings are cooking, prepare the sauce. Clean the mushrooms thoroughly with a brush or a damp cloth (avoid washing them under running water, as they absorb it like a sponge). Cut larger specimens into thick slices, and leave smaller ones whole or cut them in half. Peel the onion and chop it into small cubes.

Ingredients: Fresh forest mushrooms (boletus, bay bolete), Onion
Use a small knife to remove any impurities from the mushroom stems. Thorough cleaning is essential to ensure there is no sand in the sauce.
8

In a wide saucepan or deep skillet, heat 30 ml of rapeseed oil with the remaining 50 g of butter. When the butter has melted and starts to foam, add the chopped onion and whole cumin seeds. Sauté over medium heat for about 5-7 minutes, stirring frequently, until the onion becomes soft and translucent, but not browned. The cumin will release its aroma.

Ingredients: Rapeseed oil, Butter, Onion, Whole caraway seeds
It's best to use a heavy-bottomed pan that distributes heat evenly. Adding oil to the butter prevents it from burning.
9

Increase the heat under the pan, add the prepared mushrooms and a pinch of salt. Sauté for about 10-15 minutes. Initially, the mushrooms will release a lot of water. Cook until all the water evaporates and the mushrooms start to brown slightly and smell intense. Do not stir too often, let them sear.

Ingredients: Fresh forest mushrooms (boletus, bay bolete), Salt
Do not overcrowd the pan – if you have a lot of mushrooms, fry them in batches. Too much at once will lower the temperature and the mushrooms will start to steam instead of fry, which will affect the taste and texture.
10

When the mushrooms are already sautéed, reduce the heat. Sprinkle them evenly with 30g of wheat flour and sauté for about 1-2 minutes, stirring constantly with a wooden spoon. The flour should combine with the fat and lightly brown. This step is about making a roux that will thicken the sauce.

Be careful not to burn the flour, as the sauce will become bitter. Continuous stirring is key here. The flour should lose its raw smell.
11

Gradually, in batches, pour the cold vegetable broth into the mushrooms, while constantly stirring vigorously with a whisk. This will prevent lumps from forming. After pouring in all the broth, bring the sauce to a boil, then reduce the heat to the minimum and cook covered for about 15 minutes, so the flavors meld and the sauce thickens.

Ingredients: Vegetable broth
Using cold broth for hot roux is the secret to a smooth sauce. Pouring the liquid all at once can cause difficult-to-break lumps.
12

Remove the sauce from the heat and wait a minute until it stops boiling. In a small bowl, "temper" the sour cream: add a few tablespoons of hot sauce to it and mix vigorously. Then pour the tempered sour cream into the rest of the sauce, stirring constantly. Season to taste with salt and freshly ground pepper. Heat the sauce over low heat, but do not boil it again to prevent the sour cream from curdling.

Ingredients: 30% cream, Salt, Pieprz czarny świeżo mielony
Hardening the cream is a very important step that prevents it from curdling due to high temperatures. If the sauce is too thin, it can be cooked a little longer before adding the cream to allow it to reduce.

Serving

13

Lightly cooled dumplings cut into slices about 1.5 cm thick. It's best to do this with a regular, strong thread – place it under the roll, cross the ends at the top, and pull. This will ensure the slices have even and smooth edges. On plates, arrange a few slices of dumpling and generously drizzle with hot mushroom sauce. Garnish the dish with the remaining chopped parsley.

Ingredients: Parsley
Cutting the dumpling with thread is a traditional Czech method that prevents it from crumbling and squashing, which often happens when using a knife. Serve the dish immediately while it is hot.

Fun Fact

💡

Karlovy Vary dumpling (Karlovarský knedlík) comes from the famous spa town of Karlovy Vary. Unlike the most popular Czech dumpling 'houskový' (yeast-based bread dumpling), it is lighter and more savory due to the addition of herbs and the absence of yeast, making it an ideal companion for rich, creamy sauces.

Best for

Niedzielny obiad Jesienna kolacja Spotkanie rodzinne Danie na poprawę nastroju

Tips

🍽️ Serving

Serve the dish hot, right after preparation. It’s best to cut the dumplings with thread to achieve even and smooth slices. The dish can be additionally garnished with a dollop of sour cream and freshly chopped parsley. It pairs wonderfully with a light Czech pilsner beer or a dry white wine.

🥡 Storage

Store the sauce and dumplings separately in tightly sealed containers in the refrigerator for up to 2-3 days. Reheat the sauce over low heat, avoiding boiling to prevent the cream from curdling. The dumplings are best reheated in a steamer for a few minutes to regain their fluffiness. They can also be sautéed in butter for a crispy crust.

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Comments (2)

A
Adam Opinion 5h ago

Mi też smakuje

1 Reply (1)
P
Pichcik 4h ago

:)

O
Ola Opinion 5h ago

Pyszne

Add a comment

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