Spaetzle Salad with Chanterelles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g spaetzle
- salt
- 1 leek
- 1 onion (s)
- 150 g chanterelles
- 50 g breakfast bacon
- 1 teaspoon oil
- 3 tablespoon vinegar
- 100 g cream
- liter ⅛ broth
- salt
- pepper
- parsley
Print Recipe
Pin Recipe Instructions
- Cook the spaetzle in plenty of boiling salted water for 10-15 minutes, rinse and drain well.
- Clean and wash the leek and onion and cut into rings. Clean, wash and drain the chanterelles.
- Coarsely chop the bacon, drain in the hot oil. Roast the onion in it, remove both. Fry the mushrooms and leeks in the bacon for 5-7 minutes. Season with salt and pepper and remove.
- Deglaze the roast with vinegar, cream and stock and season with salt and pepper.
- Wash and chop parsley.
- Mix all ingredients together, let them steep briefly and season again if necessary.
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