{"id":3894,"date":"2013-11-04T22:34:35","date_gmt":"2013-11-04T21:34:35","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=3894"},"modified":"2013-11-04T22:47:11","modified_gmt":"2013-11-04T21:47:11","slug":"fetzenknoedel-and-fresh-wild-mushrooms-fetzenknoedel-und-frische-waldpilze","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=3894","title":{"rendered":"fetzenknoedel and fresh wild mushroom ragout \/\/ fetzenkn\u00f6del und frisches waldpilz-ragout"},"content":{"rendered":"

\"schwammerlragout\"<\/a><\/p>\n

wild mushroom ragout is my absolute favorite among all the mushroom dishes. i think it was also the very first dish i cooked with my best friend when i visited her with a huge amount of mushrooms i collected with my parents. and i think we had it also with knoedel this first time years ago.<\/p>\n

the wild mushrooms ragout recipe has never been exactly the same, but always a combination of butter, cream and white wine, seasoned with cayenne pepper or\u00a0pimente d’espelette like this year. and it was always good.<\/p>\n

the knoedel making skills advanced a lot since i got an austrian family. but the knoedel is always the man\u00b4s sovereign territory and so he will have his premiere on foodiesgarden today. so in general, preparing knoedel is very simple. you need old dried bread buns, egg, onion, milk, salt and pepper. and if you make fetzenknoedel (or serviettenknoedel – a knoedel prepared and cooked in a dishtowel or large napkin) you don’t even have to be afraid that they fall apart while cooking.<\/p>\n

the perfect knoedel is not slushy outside, not to dry inside but not soaked either. it will be fluffy and compact at the same time.<\/p>\n

wild mushroom ragout:
\n1 kg mushrooms
\n3 shallots
\n2 cloves of garlic
\n200 g butter
\n2 tbsp flour
\n1\/2 l vegetable stock
\n1\/2 l cream
\n1\/8 l white wine
\nsalt
\npepper
\ncayenne pepper or\u00a0pimente d’espelette
\nparsley<\/p>\n

fetzenknoedel:
\n250 g stale bread (buns or rolls)
\n1 onion
\n1 garlic clove
\n30 g butter
\n200 ml milk
\n3 eggs
\nsalt, pepper
\nnutmeg<\/p>\n

dry clean the mushrooms and cut in slices. peel and cube the shallots. chop the garlic. saut\u00e9 the shallots and the garlic in 100 g of the butter until soft but not brown. add the flour and lightly brown. pour in the white wine, cream and stock while stirring continuously. let it simmer for about 10 minutes until it got a creamy consistence and continue stirring.<\/p>\n

roast the mushrooms in a large pan in the remaining 100 g butter. you should plan to roast them in 4 portions and not the whole amount at one time. otherwise they would not become brown and roasted. if you are done, season with salt and pepper and add to the creamy sauce. season to taste with salt, pepper and\u00a0cayenne pepper or\u00a0pimente d’espelette.<\/p>\n

and now the mans’ premiere on foodiesgarden:
\nto prepare the fetzenknoedel, cut the bread in small cubes (if you don’t have stale bread, just cut fresh one, put it on a towel and let it air-dry for one day). peel and cube the onion and the garlic. braise the onion and the garlic lightly in the butter, deglaze with the milk and let it simmer for a couple of minutes. season and add some nutmeg. place the bread in a large bowl and pour over the hot milk mixture. mix with a spoon and wait for some time so that it cools down a bit before you add the eggs. mix again, cover it with a kitchen towel and let it rest for 5 minutes. mix again and wait another 2-3 minutes.<\/p>\n

in the meantime bring a very large pot with slightly salted water to the boil, prepare a wet kitchen towel and some kitchen string. place the bread mixture on the towel and form a big roll. furl the roll in the towel (don’t squeeze it, otherwise it will become to compact at the end), close the two ends with the string, and wrap it just as if you would (loosely) tie a roast. place the bread-roll-towel in the pot and let it simmer (do not boil it) for about 30 minutes. unwrap and cut the knoedel into 3 cm thick slices.<\/p>\n

serve 2-3 knoedel slices per person accompanied with the wild mushroom ragout and decorate with some parsley if available.<\/p>\n

enjoy!<\/p>\n

********************<\/p>\n

waldpilz-ragout:
\n1 kg pilze
\n3 schalotten
\n2 knoblauchzehen
\n200 g butter
\n2 el mehl
\n1\/2 l gem\u00fcsebr\u00fche
\n1\/2 l sahne\/schlagobers
\n1\/8 l wei\u00dfwein
\nsalz
\npfeffer
\ncayenne pfeffer or\u00a0pimente d’espelette
\npetersilie<\/p>\n

fetzenkn\u00f6del:
\n250 g kn\u00f6delbrot (semmeln oder br\u00f6tchen)
\n1 zwiebel
\n1 knoblauchzehe
\n30 g butter
\n200 ml milch
\n3 eier
\nsalz
\npfeffer
\nmuskatnuss<\/p>\n

die pilze trocken putzen und in scheiben schneiden. schalotten und knoblauch sch\u00e4len und fein w\u00fcrfeln. beides in 100 g butter anschwitzen bis schalotten und knoblauch weich aber noch nicht braun sind. das mehl dazugeben und unter r\u00fchren leicht anbr\u00e4unen. wei\u00dfwein, sahne und br\u00fche dazugeben und weiter r\u00fchren. unter r\u00fchren 10 minuten k\u00f6cheln lassen bis die sauce cremig wird.<\/p>\n

die pilze mit den verbleibenden 100 g butter in einer pfanne anbraten. jedoch sollte man nicht die gesamte pilzmenge mit einem mal anbraten, sondern in bis zu vier portionen. sonst br\u00e4unen sie nicht und braten nicht an. am ende mit salz und pfeffer w\u00fcrzen und zur cremigen sauce geben. mit salz, pfeffer, cayenne pfeffer oder\u00a0\u00a0pimente d’espelette abschmecken.<\/p>\n

und nun kommt die premiere vom mann auf foodiesgarden:
\nf\u00fcr die fetzenkn\u00f6del das kn\u00f6delbrot einen tag im vorraus herstellen, sollte man kein kn\u00f6delbrot haben. dazu die semmeln oder br\u00f6tchen in etwa 1 cm gro\u00dfe st\u00fccke w\u00fcrfeln, auf einem geschirrtuch ausbreiten und einen tag trocknen lassen. zwiebeln und knoblauch sch\u00e4len und w\u00fcrfeln. in butter leicht anschwitzen, mit milch abl\u00f6schen und f\u00fcr ein paar minuten k\u00f6cheln lassen. mit salz, pfeffer und muskatnuss w\u00fcrzen. das brot in eine gro\u00dfe sch\u00fcssel geben und die milchmischung dazu geben. mit einem l\u00f6ffel gut mischen, etwas abk\u00fchlen lassen und dann die eier dazu geben. mischen, mit einem k\u00fcchentuch abdecken und 5 minuten rasten lassen. noch einmal mischen, abdecken und noch mal 2-3 minuten rasten lassen.<\/p>\n

in der zwischenzeit einen gro\u00dfen topf mit leicht gesalzenem wasser zum kochen bringen. ein feuchtes k\u00fcchentuch und k\u00fcchenschnur bereit legen. die brotmischung auf das tuch geben und eine rolle formen. die rolle in dem k\u00fcchentuch einwickeln (nicht pressen, sonst wird das ganze am ende zu kompakt), die enden zubinden und den fetzenkn\u00f6del und wie einen braten (nicht zu fest) verschn\u00fcren. den kn\u00f6del ins kochende wasser legen, die hitze reduzieren und 30 minuten ziehen (nicht kochen) lassen. auswickeln, in 3 cm dicke scheiben schneiden und auf einer platte anrichten.<\/p>\n

2-3 kn\u00f6delscheiben pro person mit dem waldpilz-ragout und etwas petersilie bestreut servieren.<\/p>\n

guten appetit!<\/p>\n","protected":false},"excerpt":{"rendered":"

wild mushroom ragout is my absolute favorite among all the mushroom dishes. i think it was also the very first dish i cooked with my best friend when i visited her with a huge amount of mushrooms i collected with … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[12,7],"tags":[129,127,103],"class_list":["post-3894","post","type-post","status-publish","format-gallery","hentry","category-autumn","category-recipes","tag-knoedel","tag-mushrooms","tag-vegetarian","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/3894","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3894"}],"version-history":[{"count":24,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/3894\/revisions"}],"predecessor-version":[{"id":3998,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/3894\/revisions\/3998"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3894"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3894"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3894"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}