Spaetzle with Mushrooms
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 500g flour
- 5 egg (s)
- 100 ml water
- 1 teaspoon salt
- pepper
- Salt water
For the sauce:
- 300 g mushrooms
- 20 g butter
- 250 ml cream
- salt and pepper
- 20 g shallot (s)
- 40 ml white wine
- 4 tablespoon herbs (e.g. parsley, chives, wild garlic, lovage), chopped
- mountain cheese, grated
Print Recipe
Pin Recipe Instructions
- First mix together all the dough ingredients (except for the salted water) and make a spaetzle dough. Set aside and let rest.
- For the sauce, clean and slice the mushrooms. Peel and finely chop the shallot. Melt the butter in an appropriately sized saucepan and sweat the shallot cubes in it until translucent. Deglaze with the white wine and simmer for 1 - 2 minutes.
- Pour in the cream, season with salt and pepper. Reduce the sauce by about 1/3, then add the chopped herbs and finally mix in the mushrooms.
- Now prepare the spaetzle in plenty of boiling salted water. Allow to drain well and divide on 4 plates. Pour the mushroom sauce over them.
- Sprinkle with grated mountain cheese if necessary. But that`s a matter of taste, so try it out with a small amount first.
- Tip: A lot of parsley belongs in the mushroom sauce, because it goes particularly well with the mushrooms. Therefore, at least 2/3 of the herbs should be parsley, the rest can be chives, wild garlic and lovage.
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