Summary

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

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Instructions

1. Soak the porcini mushrooms in 150 ml of hot water for 20 minutes.
2. Heat the oil in a pan and sauté the shallot cut into fine cubes with the ham cubes.
3. 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.
4. Thicken with 1 teaspoon flour, stir in the parmesan except for a small amount and season with a little salt and pepper.
5. Pour the sauce on the cooked spaetzle (or noodles) and sprinkle with the remaining parmesan.
6. We like the dish best with spaetzle and sprinkle with chopped parsley before serving.
7. 7.5 points for participants in the WW program