Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 150 g mushrooms
- 1 onion (s)
- 1 clove garlic
- 1 tomato (s)
- 1 chilli pepper (s)
- 1 handful walnuts
- 400 g spaetzle
- 200 ml whipped cream
- 2 g veetable broth
- 100 g baby spinach
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the mushrooms into slices, dice the onion and tomato, finely chop the garlic and chilli.
- Briefly toast the walnuts in the pan without fat, then set aside.
- Fry the spaetzle with a little oil and then set aside in a bowl.
- Fry the mushrooms, chilli, garlic and onions with a little oil. Deglaze the pan-fried vegetables with the cream and season with vegetable stock. Add the spaetzle and tomato cubes and toss everything through. Gradually mix in the spinach and steam until it collapses.
- Season with salt and pepper, distribute on the plates and sprinkle the walnuts on top.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below