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Quick spaetzle pan with mushrooms and leeks

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Ingredients for 2 servings:

  • 1 leek(s)
  • 6 m.-large mushrooms, brown
  • 1 shallot(s)
  • 500 g spaetzle (refrigerated section)
  • 1 shot of apple spritzer
  • ½ cup of cream, approx. 100 ml
  • 1 handful of mountain cheese, grated
  • salt and pepper
  • 1 tbsp paprika powder, sweet
  • 1 tsp paprika powder, hot
  • 1 tbsp tomato paste
  • 1 tbsp butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Pimp up the spaetzle!

Clean and slice the leek and mushrooms. Dice the shallot. Sauté the vegetables in melted butter, letting them cook for a while; they should still have some bite. Add the spaetzle, heat through, and mix well. Deglaze everything with apple spritzer and season with salt, pepper, paprika, and tomato paste, and stir well. Add the cream. Finally, mix in the mountain cheese and season to taste. Be sure to serve with a mixed salad with radicchio and a sweet mustard vinaigrette!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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