Spinach Spaetzle in Cheese – Mushroom – Cream Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g flour
- 0.25 teaspoon ¼ salt
- some nutmeg
- 2 egg (s)
- 225 g spinach (frozen)
For the sauce:
- 1 tablespoon butter
- 1 onion (s), diced
- 125 ml broth
- 250 ml milk
- 75 g cream cheese
- some salt and pepper
- 100 g mushrooms, fresh
- 4 tablespoon water
- 1 tablespoon cornstarch
- 0.5 ½ cup cream
- 50 g cheese, rated
- Caraway seed
Print Recipe
Pin Recipe Instructions
- Put all the ingredients for the spinach spaetzle (flour to spinach) in a mixing bowl. Mix with the hand mixer to a viscous dough. Bring salt water to a boil. Use the spaetzle slicer to slice half of the dough into the boiling water. As soon as the spaetzle swim in the water above, remove them, put them in a colander and rinse off with cold water. Process the second half in the same way.
- For the sauce, the diced onion is sautéed in butter and poured with broth and milk. Add the processed cheese and dissolve while stirring. Season the sauce with salt, pepper and caraway seeds. Cut the mushrooms into leaves and add to the sauce. Mix the starch and water into a lump-free starch dough and bind the sauce with it. Add the cream to the sauce and stir.
- Mix the spinach spaetzle with the sauce, place in a baking dish and sprinkle with the grated cheese. Baked at 180 degrees for about 20-30 minutes.
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