John Myers
Forest Mushroom Pasta with Spaetzle
The perfect forest mushroom pasta with spaetzle recipe with a picture and simple step-by-step instructions.
- 300 g Forest mushrooms TK (even collected in autumn!)
- 1 Onion approx. 100 g
- 1 Large, red chilli pepper
- 1 Clove of garlic
- 1 tbsp Butterfat
- 50 ml Red wine
- 50 ml Cooking cream
- 1 tbsp Creme fraiche Cheese
- 1 tsp Sweet paprika
- 0,5 tsp Sambal oelek
- 5 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1,5 cups Parsley plucked and the stems finely chopped
- 100 g Spaetzle
- 1 tsp Salt
- 2 Stalk Parsley for garnish
- Peel and dice the onion. Peel and finely dice the garlic clove. Clean / core the chilli pepper, wash and finely dice. Heat butter fat (1 tbsp) in a pan, fry the onion cubes with the garlic clove cubes and chilli pepper cubes / stir fry, add the frozen forest mushrooms and also sauté / stir fry, deglaze / pour on with the red wine (50 ml) and the cooking cream (50 ml), Stir in crème fraîche (1 tbsp) and season with sweet paprika (1 teaspoon), sambal oelek (½ teaspoon), coarse sea salt from the mill (5 big pinches), and colored pepper from the mill (3 big pinches), stir in the parsley and let everything simmer / boil with the lid closed for about 10 minutes. Remove the lid and simmer for another 5 minutes, stirring constantly. The liquid should be almost boiled at the end. Cook the spaetzle in salted water (1 teaspoon of salt) according to the instructions on the package and drain through a kitchen sieve. Spread the spaetzle on 2 plates, add the wild mushrooms and serve garnished with parsley.
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