Spaetzle – Noodle Pan with Light Mushroom Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 25 g porcini mushrooms, dried
- 2 teaspoons olive oil
- 1 shallot (s)
- 75 g ham, lean, raw, diced
- 200 g mushrooms
- 125 ml milk 1.5%
- 1 teaspoon flour
- 30 g parmesan, freshly rated
- some salt and pepper
- 200 g spaetzle or noodles
Print Recipe
Pin Recipe Instructions
- Soak the porcini mushrooms in 150 ml of hot water for 20 minutes.
- Heat the oil in a pan and sauté the shallot cut into fine cubes with the ham cubes.
- Cut the mushrooms into slices and add the soaked porcini mushrooms, the soaking liquid (run through a coffee filter beforehand, as there is often sand in the dried mushrooms) and the milk to the pan and let everything reduce a little.
- Thicken with 1 teaspoon flour, stir in the parmesan except for a small amount and season with a little salt and pepper.
- Pour the sauce on the cooked spaetzle (or noodles) and sprinkle with the remaining parmesan.
- We like the dish best with spaetzle and sprinkle with chopped parsley before serving.
- 7.5 points for participants in the WW program
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