Porcini Mushrooms and Spaetzle

5 from 2 votes
Total Time 20 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 168 kcal


  • 150 g Spaetzle
  • 2 teaspoon Salt
  • 300 g boy Fresh boletus mushrooms
  • 20 g Butter
  • 40 g Bacon cubes
  • 1 diced Onion
  • Salt
  • Seasoned pepper
  • Chili oil
  • 2 chopped Lovage twigs **


  • Clean the mushrooms with a brush (please do not wash them with water, they would absorb too much liquid and cannot "fry" with them).
  • In a large pan, melt the butter and fry the bacon in it, add the onion cubes and let it translate. Now add the mushrooms and fry everything until golden brown, turning occasionally.
  • At the same time, cook the spaetzle in plenty of salted water and pour it into a sieve to drain.
  • Season the porcini mushrooms with lovage **, salt and pepper and mix with the drained spaetzle. I like to add a few drops of chili oil because my dear husband likes it spicy.
  • We love this delicious dish because it is quick to make and extremely tasty! Just try it out.
  • ** Lovage can of course be replaced by parsley.


Serving: 100gCalories: 168kcalCarbohydrates: 16.2gProtein: 3.5gFat: 9.9g
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Written by John Myers

Professional Chef with 25 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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