Cream Chanterelles with Spaetzle

Summary

Ingredients

• 300 g flour
• 4 egg (s)
• 4 tablespoon water
• 1 teaspoon salt
• nutmeg
• 400 g chanterelles
• 200 g Kasseler cutlet (s), lean, boneless (or a few diced ham)
• 1 medium onion (s)
• 0.5 ½ bunch thyme, fresh or 1 dried teaspoon
• 0.25 liter ¼ water
• 2 tablespoon butter or margarine
• Salt and pepper from the mill
• 250 ml water
• 125 g whipped cream
• 125 g sour cream or crème fraîche
• 1 teaspoon vegetable stock, instant
• 2 tablespoon sauce thickener, darker
• possibly lettuce, green and pink berries, chopped

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Instructions

1. Mix the flour with the eggs, water, salt and a pinch of nutmeg to a thick, smooth dough (dough hook on the hand mixer). Mix until the batter starts to bubble. Let rest for 1 to 2 hours.
2. Clean and brush the chanterelles (please never wash them with water). Cut the smoked pork into small cubes. Dice the peeled onion as well. Wash the thyme, pluck the leaves from the stems and chop; Leave a few twigs whole for sprinkling.
3. Melt 1 tablespoon of fat in the pan, fry the chanterelles briefly in the hot fat. Add onion cubes and smoked pork or ham and fry for 2 - 3 minutes. Season with a little (!) Salt, pepper and thyme. Add 1/4 l water, cream and sour cream, bring to the boil, stir in the stock. Simmer everything for about 3 minutes. Scatter sauce binder (or cornstarch) while stirring and bring to the boil again. Season to taste and keep warm.
4. Bring plenty of salted water to the boil. Scrape the spaetzle dough in strips from a floured wooden board into the water (I borrowed a spaetzle press from a neighbor and then pressed the dough into the water in portions; makes things easier, of course). Cook the spaetzle until it rises in the water, lift it out with a slotted spoon. Rinse in cold water and allow to drain.
5. Heat 1 tablespoon butter or margarine and briefly toss the spaetzle in it. Serve with the cream chanterelles. Serve with a few green leaves of lettuce and pink berries, sprinkled with the remaining thyme.