Semmelknödel with mushroom sauce

Step 1: Put 6 stale white bread rolls in a large bowl. Warm 1 cup milk until steaming and pour it over. Mix, cover and leave for 15 minutes, until the bread has softened.

Step 2: Meanwhile, melt ⅔ oz butter in a small pan over a medium heat and cook 1 onion for 5 minutes until soft and translucent. Add 3 tbsp flat-leaf parsley and stir for 30 seconds.

Step 3: Add the onion, 2 eggs, 1 tsp salt and 1 pinch ground nutmeg to the bread and knead everything together with your hands for 2 minutes, until it holds together. If it's too wet to shape, work in 2 tbsp dried breadcrumbs.

Step 4: Bring a wide pot of salted water to the boil, then turn it down so it barely moves. With wet hands, shape the mixture into 8 firm, smooth balls, pressing well so there are no cracks.

Step 5: Lower the dumplings into the water and simmer gently, uncovered, for 18–20 minutes, until they float and feel firm and springy when pressed.

Step 6: While they cook, make the sauce. Heat 1 oz butter in a large frying pan over a high heat and fry 1 ⅛ lb mixed mushrooms (chestnut, chanterelle or ceps) in two batches for 5–6 minutes, until browned and any liquid has cooked off. Don't stir too often; let them colour.

Step 7: Turn the heat to medium, add 2 shallots and cook for 2 minutes until soft. Sprinkle over 1 tbsp plain flour and stir for 1 minute, then pour in 1 cup vegetable stock gradually, stirring. Add ¾ cup double cream and simmer for 4–5 minutes, until thick enough to coat a spoon.

Step 8: Season with 1 tsp lemon juice, ½ tsp salt and ½ tsp black pepper, and stir in 2 tbsp flat-leaf parsley. Lift the dumplings out with a slotted spoon, let them drain for a moment, and serve two per plate in a pool of mushroom sauce.