John Myers
Contents
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Ingredients
The spaetzle
- 250 g Boiled potatoes
- 200 g Finished spinach
- 2 piece Eggs (L)
- 1 piece Garlic clove grated
- 100 g Wheat flour type 550
- Salt and pepper
The mushroom foam
- 1 piece Fresh shallot
- 1 piece Butter
- 2 tablespoon Extra virgin olive oil
- 3 tablespoon Dried porcini mushrooms
- 0,25 liter Vegetable broth *
- 150 ml Cream
...also
- 3 tablespoon Freshly grated Parmesan
- Basil leaves
Instructions
The spaetzle
- Finely grate the cooked and cold potatoes. Mix the spinach - it was leftover from the day before - with the potatoes.
- Add eggs, grated garlic and flour and stir everything into a batter. If necessary, season with salt and pepper. It should have the consistency of batter. Let it soak for about an hour.
- Bring the water to the boil, salt it and use the spaetzle slicer to drive the dough into the water. Cook the spaetzle for about 1 minute and then drain over a sieve.
The mushroom foam
- Chop the dried porcini mushrooms and soak in boiling water for about 30 minutes.
- Peel and chop the shallot, heat the butter and oil in a saucepan and sauté the shallot cubes in it. Drain the mushrooms, discard the water and add the mushrooms to the shallots and steam them as well.
- Pour in the vegetable stock and reduce while stirring until the mushrooms are soft.
- Now fill this mixture into a tall container, add the cream and beat with the hand blender until a creamy sauce is formed.
- Put them back on the stove to keep them warm.
- Fill the mushroom foam into a deep, preheated plate, spread one or two tablespoons of spaetzle on top, sprinkle with freshly grated Parmesan cheese and garnish with a basil leaf.
- Note 10: If there is no leftover spinach, take the specified amount of spinach and season the dough. (Nutmeg, pepper, salt, garlic etc.)
- * Link to spice mixes: Grained vegetable broth reloaded - easy to make yourself
Nutrition
Serving: 100gCalories: 261kcalCarbohydrates: 8.1gProtein: 6gFat: 23g
