Mushroom Spaetzle
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 50 g porcini mushrooms, or mixed mushrooms, dried
- 500g flour
- 4 medium egg (s)
- 220 ml water
- 2 teaspoons salt
- 1 large onion (s)
- 200 g mushrooms
- 200 g cream
- 1 teaspoon broth, instant
- salt and pepper
- Butter, for frying
- possibly parsley
Print Recipe
Pin Recipe Instructions
- Finely grind the dried mushrooms. Process together with flour, eggs, water and salt to make a spaetzle dough and cook. Firmer spaetzle are best suited for the sauce.
- Finely chop the onions, cut the mushrooms into slices, fry both with butter in a large pan. Deglaze with cream and reduce a little. Add spaetzle to the mushroom sauce and season with instant stock, salt and pepper. Serve sprinkled with chopped parsley.
- Breaded schnitzel goes very well with it.
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