Cheese Spaetzle with Leek and Mushrooms
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spaetzle, from the coolin shelf or homemade
- 2 leeks
- 100 g chanterelles, small
- 250 g mushrooms
- 2 tablespoon sunflower oil
- 50 ml water
- 250 g Emmentaler, rated
- salt and pepper
- Chives, fresher
Print Recipe
Pin Recipe Instructions
- Cook the spaetzle in plenty of salted water according to the instructions on the package. Meanwhile, clean the leek, wash it thoroughly and cut it into fine rings. Clean the mushrooms. Quarter the chanterelles and slice the mushrooms.
- Heat the sunflower oil in a large pan and fry the leeks and mushrooms over a medium heat for about 5 minutes. Deglaze with the water and simmer until about two thirds of the liquid has evaporated. Add the spaetzle and mix well with the vegetables.
- Mix in the cheese and simmer over low heat until the cheese melts and strings. Season with salt and pepper and serve sprinkled with fresh, coarsely chopped chives.
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