Please cook at home! Autumn vacation for your home straight from the eva,VILLAGE kitchen

Chef Robert gave us an autumn recipe easy to cook at home

Autumn kitchen magic. Swing the wooden spoon and bring the autumn of the mountains into your kitchen.

You can already see them in the forest. Experienced eyes and a good nose will help you. From mid-August, experienced seekers can boast of the first harvest of the year. What are we talking about? Exactly. From the tastiest forest fruits of autumn - the mushrooms (Austrian for mushrooms)

The small, tasty mushrooms are already sticking their heads out of the forest floor in Saalbach. At this time of year we appreciate the abundant regional products and, as is customary in our eva, VILLAGE restaurant, the kitchen crew conjures up excellent autumn menus. An additional culinary highlight on your autumn vacation in the mountains.

We would like you to participate in our culinary autumn and have coaxed a recipe from head chef Robert. Perfect for your autumn #evamoments at home.



You need these ingredients:

600-700 g mushrooms  8 rolls from the day before or 300g dried bread cubes alias dumpling bread
1 onion  approx. 300 ml soda or mineral water
2 tbsp butter  2 onions
Dash of white wine  2 tbsp butter
250 ml of soup  2-3 eggs
250 ml cream ½ bunch of parsley
2 tbsp flour  nutmeg and salt
½ bunch of parsley  

Salt, pepper




For the sauce, clean the mushrooms and cut into smaller pieces. Finely chop the onion and sauté in butter. Add the chanterelles, porcini mushrooms ... and roast well until the liquid has evaporated a little. Deglaze the mushrooms with a dash of white wine and add the soup. Whisk the flour together, add, bring to the boil and sauté a little more. Season the mushroom sauce with salt and pepper. For an extra taste kick, you can also add a splash of lemon. Finally stir in the finely chopped parsley and season to taste.

Rolling dumplings - preparing the bread dumplings:
For the dumpling recipe, dice the rolls and place in a bowl. Pour the water over them, mix gently with your hands and let the rolls sit. When using dried bread cubes, a little more water is required. In the meantime, finely chop the onion and roast in butter until golden. Whisk the eggs and finely chop the parsley. Add all remaining ingredients to the moistened breadcrumbs, season with salt and nutmeg, knead well and leave to rest for at least half an hour. With wet hands, form dumplings from the bread dumpling mixture and cook in a saucepan, water, steamer or steamer. Arrange the bread dumplings with the mushroom sauce on a plate and a classic autumn dish is ready!


Wine accompaniment?
Restaurant manager Daniel recommends a classic Sauvignon Blanc with mushroom dishes.

Don't want to cook at home? You want authentic Salzburg autumn cuisine and the best service. Just the batteries

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