John Myers
Contents
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Ingredients
- 100 g Mushrooms, brown
- 1 Onion
- 1 Clove of garlic
- 1 medium sized Tomatoes
- 10 g Pine nuts
- 400 g Spaetzle, cooked
- 200 ml Cream
- 100 g Baby spinach
- 1 Tsp tip Vegetable broth, instant
- 1 Tsp pointed Bbq spice mix
- Fat
- Salt pepper
Instructions
- Cut the champigons into slices. Peel the onions and finely dice, peel the garlic and chop finely. Halve the tomato and roughly dice the tomato.
- Roast pine nuts in a pan over medium heat without adding any fat. Take the pine nuts out of the pan and let them cool down.
- Heat the fat in a large pan and fry the spaetzle in it for about 5 minutes until crispy. Transfer the spaetzle to a bowl and set aside. Heat the fat in the pan again and fry the mushroom slices, onion and garlic cubes for about 5 minutes.
- Deglaze the pan-fried vegetables with cream, stir in the vegetable stock and let everything reduce for about 2 minutes.
- Add the spaetzle, diced tomatoes, BBQ spices and baby spinach and toss everything well once.
- Arrange the spaetzle pan on the plate, sprinkle the pine nuts over the top.
- 7th TIP - if you like it a little hotter, you can refine the dish with chilli pepper.
