Fried Porcini Mushrooms on Spaetzle with Porcini Mushroom Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g porcini mushrooms
- 1 medium onion (s)
- 1 tablespoon clarified butter
- 250 ml chicken broth
- 200 ml cream
- 1 slice (s) bacon, mixed, possibly
- salt and pepper
- 160 g flour (type 00 or 550)
- 1 teaspoon salt
- 4 egg (s)
- butter
- Salt water
Print Recipe
Pin Recipe Instructions
- Beat the eggs vigorously with the salt and flour (depending on the size of the eggs, a little more water may be required) and leave to soak for at least 30 minutes. Now and then punch through vigorously.
- Preheat the oven to 80 ° C. Bring water to a boil in a large saucepan and season with salt. Press in the spaetzle dough with a spaetzle press, a spaetzle slicer, a spaetzleria or a scraping board and let it cook. Then take out and spread on a buttered plate. Pour some butter over it, mix briefly and keep warm in the oven.
- Clean the boletus and cut into slices lengthways. Dice a few smaller sections and brown in clarified butter in a saucepan. Then sweat the finely diced onion. Possibly sweat the diced bacon briefly (you don`t necessarily need bacon with this dish). Deglaze with the chicken stock, add the cream and slowly reduce to half. To taste.
- Fry the porcini mushroom slices in a large pan on a little clarified butter. I use my portable Teppanyaki for this because it has a large area on which the slices can cook evenly next to each other.
- When the underside is brown, season with salt and pepper and turn. Pepper and salt the other side as well. When the mushrooms are fried enough, serve.
- First put the spaetzle on the plate. Cover with the sauce and place the fried mushroom slices on top.
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