Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 500 g spaetzle, from the coolin shelf or homemade
- 30 g butter
- 1 ½ shallot (s)
- 2 carrot (s)
- 0.25 ¼ small celeriac
- 200 g mushrooms, brown
- 20 g flour
- 200 ml vegetable stock
- 6 tablespoon white wine, dry
- 6 tablespoon heavy cream
- 1 handful parsley
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Fry the spaetzle in a little butter.
- Clean the mushrooms and cut into thin slices. Peel the carrots and also cut them into slices. Peel the celeriac and cut into small cubes.
- First sauté the carrots in the butter until translucent, then add the celery and shallots and sauté them. Then add the mushrooms and sauté well. Dust with flour, add the vegetable stock and the wine, season well with salt and pepper and simmer gently for 10-15 minutes. Add the cream and parsley and season again to taste.
- Serve the mushrooms with the spaetzle.
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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.
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