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Creamy mushroom sauce with Karlovy Vary dumplings - photo 1
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Creamy mushroom sauce with Karlovy Vary dumplings

Czech Cuisine Main dishes Vegetarian Dishes 90 min Medium 4 wyświetleń ~57.17 PLN - (0)
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Description

This is the quintessence of Czech autumn cuisine – a velvety, deep-flavored sauce made from fresh forest mushrooms, served with a unique Karlovy Vary dumpling. This dish comes from the Karlovy Vary region and is distinguished by the way the dumplings are prepared – not based on yeast, but on stale bread, eggs, and herbs, which gives them an extraordinary lightness and fluffiness. The mushroom sauce, thanks to the addition of cream and aromatic spices like caraway, envelops the palate with warmth and the richness of forest flavors. Visually, the dish is very appetizing: light, fluffy slices of dumpling with green accents of parsley, covered in a thick, beige sauce with visible pieces of mushrooms. It is traditionally served with a dollop of sour cranberry jam, which perfectly balances the creamy texture of the dish. This is the perfect, hearty vegetarian dish for cooler days.

Składniki (17)

Servings:
4
  • Stale wheat rolls (kaisers) 4 szt.
  • Semolina flour (or wheat flour type 450) 150 g
  • Milk 3.2% 200 ml
  • Eggs 2 szt.
  • Butter 70 g
  • Fresh forest mushrooms 500 g
  • Onion 1.3 szt.
  • Vegetable broth 500 ml
  • 30% cream 200 ml
  • Ground cumin 2 g
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Salt 10 g
  • Nutmeg 2 szczypty
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Parsley 0.5 pęczek
  • Fresh dill 0.3 pęczków
  • Cranberry jam 50 g
💰 Szacowany koszt dania: ~57.17 PLN (14.29 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Karlowarskie dumplings

1

Start by preparing the bread. Using a sharp bread knife, cut the stale rolls into even cubes about 1-1.5 cm on each side. Leave half of the cubes (about 120g) in a large bowl. In a large skillet, melt 30g of butter over medium heat. Once the butter has melted and starts to foam, add the second half of the cubes. Fry, stirring occasionally, for 4-5 minutes until they become golden and crispy. Transfer the fried croutons to the bowl with the fresh cubes and gently mix.

Ingredients: Stale wheat rolls (kaisers), Butter
Use a very large bowl to easily mix all the ingredients. Stale bread is key – fresh bread could fall apart. Frying some of the cubes adds depth of flavor and an interesting texture to the dumplings.
2

In a separate, smaller bowl, very carefully separate the yolks from the whites of two eggs. Set the whites aside for later in a clean, dry bowl. To the yolks, add 200 ml of milk, half a teaspoon of salt (about 2.5g), and a pinch of freshly grated nutmeg. Whisk everything together with a fork or whisk until the ingredients combine into a smooth, light yellow mixture. Pour this prepared mixture over the bread cubes in a large bowl. If using, add 15g of finely chopped parsley now. Gently mix everything with a large spoon, ensuring each cube is moistened, but try not to crush the bread.

Ingredients: Eggs, Milk 3.2%, Salt, Nutmeg, Parsley
Make sure that not a drop of yolk has gotten into the egg whites – otherwise, the foam won't whip. Gently mix the bread dough to preserve the structure of the cubes.
3

Sift 150g of fine flour into the bread mixture. In a clean bowl, beat the egg whites with a pinch of salt until stiff, glossy peaks form. It's best to do this with a mixer using whisk attachments, starting at low speed and gradually increasing. The meringue is ready when, after turning the bowl upside down, it stays in place. Transfer the whipped meringue to the bowl with the bread mixture. Using a large, flat spoon or silicone spatula, very gently fold the meringue into the other ingredients, making motions from the bottom to the top. Mix only until the ingredients are combined – visible streaks of meringue may remain in the mixture. The goal is to retain as much air as possible.

Ingredients: Semolina flour (or wheat flour type 450), Eggs
This is the most important step for the fluffiness of the dumplings! Do not mix the batter in circular motions like dough, as you will destroy the air bubbles from the foam. The 'folding' technique is key here. Mixing too vigorously will result in dense and tough dumplings.
4

Prepare a large piece of plastic wrap or aluminum foil (about 40x30 cm). Grease its surface with a thin layer of butter or oil so that the dumpling does not stick. With your hands dampened in water, place half of the mixture on the foil and shape it into a long cylinder with a diameter of about 6-7 cm. Wrap the foil tightly around the mixture, forming the shape of a large candy. Tie the ends of the foil with kitchen string. Repeat the process with the second half of the mixture. You should end up with two equal rolls.

Moistening your hands with water will prevent the dough from sticking. Do not squeeze the dough too tightly; the dumpling needs some space to expand while cooking. Make sure the foil is tightly sealed.
5

In a large, wide pot, bring salted water to a boil. When the water starts to boil, reduce the heat so that it only gently 'flickers' (a light simmer). Carefully place both rolls of dumplings into the water. Cook covered for 20-25 minutes. Halfway through cooking, after about 10-12 minutes, gently turn the dumplings over with two spoons to ensure they cook evenly. After the time has elapsed, take out one dumpling and check with a skewer – if it comes out dry when inserted in the center, the dumplings are ready.

Use a pot large enough for the dumplings to float freely. Boiling too vigorously may cause them to crack. After cooking, immediately remove the foil so that the steam can escape – otherwise, the dumpling will become 'rubbery'.

Mushroom sauce

6

While the dumplings are cooking, prepare the sauce. Clean the mushrooms thoroughly with a brush or a damp cloth (avoid soaking them in water, as they will absorb it). Cut off the tough ends of the stems. Slice the mushrooms into thicker pieces (about 0.5 cm). Peel the onion and chop it into small cubes. In a large pot or deep skillet, heat 40g of butter over medium heat.

Ingredients: Fresh forest mushrooms, Onion, Butter
Do not wash wild mushrooms under running water, as they absorb it like a sponge, making frying difficult. Cleaning them thoroughly with a brush is completely sufficient.
7

In heated butter, add the chopped onion. Sauté, stirring, for about 5-7 minutes until it becomes translucent and soft, but not browned. Increase the heat, add the chopped mushrooms, and sauté for about 10-15 minutes. Initially, the mushrooms will release a lot of water – cook until all the water evaporates and the mushrooms begin to brown slightly. Season them during cooking with salt (about half a teaspoon), freshly ground pepper, and ground cumin. Stir occasionally.

Ingredients: Onion, Fresh forest mushrooms, Salt, Ground black pepper, Ground cumin
It is crucial to evaporate all the water from the mushrooms before adding any liquids. This will allow the mushrooms to caramelize and extract the maximum umami flavor. Do not cover the pan during this stage.
8

Pour 500 ml of hot vegetable broth over the sautéed mushrooms. Stir, scraping up all the tasty, browned bits from the bottom of the pan. Bring to a boil, then reduce the heat to the minimum, cover the pan, and simmer the sauce for about 15 minutes. During this time, the flavors will meld, and the mushrooms will become perfectly tender.

Ingredients: Vegetable broth
Using hot broth prevents a sudden drop in temperature and maintains the continuity of the cooking process. Simmering covered allows the flavors to concentrate.
9

In a small bowl, combine 200 ml of 30% cream with 1 tablespoon (15g) of all-purpose flour. Using a small whisk or fork, mix vigorously until you achieve a smooth mixture without any lumps. Add one ladle of hot mushroom sauce to the bowl with the cream and mix again – this will temper the cream and prevent it from curdling. Then pour the entire contents of the bowl into the pot with the mushrooms, continuously stirring the sauce with a whisk. Cook on low heat for another 3-5 minutes, until the sauce noticeably thickens.

Ingredients: 30% cream, Semolina flour (or wheat flour type 450)
Tempering the cream is key to achieving a smooth, creamy sauce. Never pour cold cream directly into hot broth. Continuous stirring after adding the flour prevents lumps from forming.

Serving

10

Remove the sauce from the heat. Taste and adjust the flavor with lemon juice (start with one tablespoon), salt, and pepper, if needed. Place the cooked and unpacked dumplings on a board. It's best to cut them using a taut piece of dental floss or regular kitchen twine – slide the string under the dumpling and cross the ends, pulling upwards. This way, the slices will be even and not torn. Cut the dumplings into slices about 1.5-2 cm thick. On the plates, arrange a few slices of dumpling and generously drizzle with hot mushroom sauce. Optionally, decorate with a dollop of cranberry jam and sprinkle with freshly chopped dill.

Ingredients: Lemon juice, Cranberry jam, Fresh dill
Cutting the dumpling with thread is a traditional Czech method that really works! A knife often squishes and tears the delicate structure of the dumpling. Serve the dish immediately while it's hot.

Fun Fact

💡

Karlovy Vary dumpling (Karlovarský knedlík) is unique among Czech dumplings because it contains neither yeast nor baking powder. Its lightness and fluffiness come solely from the whipped egg whites, making it more similar in texture to a soufflé than to typical bread. Its name comes from the famous spa town of Karlovy Vary, where this recipe is said to have originated.

Best for

Niedzielny obiad Jesienna kolacja Danie na spotkanie z przyjaciółmi Uczta wegetariańska

Tips

🍽️ Serving

Serve the dish hot on deep plates. Arrange 3-4 slices of dumpling in a fan shape and generously drizzle with sauce, so that it partially covers them. Next to the sauce, place a teaspoon of cranberry jam, which balances the creamy flavor with its acidity. Finish with a sprinkle of freshly chopped dill. The dish pairs perfectly with chilled Czech pilsner beer or a glass of dry white wine, such as Riesling.

🥡 Storage

Store the sauce and dumplings separately in the refrigerator, in tightly sealed containers, for up to 3 days. Reheat the sauce slowly over low heat, adding a little milk or broth if necessary to restore its proper consistency. The dumplings are best reheated in a steamer for 5-7 minutes, which will help them regain their fluffiness and moisture. They can also be cut into larger cubes and sautéed in butter until golden brown.

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