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Spaetzle and mushroom pan à la Steinchen

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Ingredients for 4 servings:

  • 500 g fresh mushrooms, sliced, or mushrooms of your choice
  • 1 large onion(s)
  • n. B. Pfeffer
  • e.g. tarragon
  • e.g. soy sauce
  • 250 g Spätzle, cooked
  • possibly parsley, fresh, chopped
  • some fat for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian

Heat some fat in a pan. Peel the onion, slice it into the desired shape (I quartered the slices), and sauté it in the hot fat until translucent. Add the sliced ​​mushrooms and fry. Season with pepper and tarragon and deglaze with soy sauce. Add the cooked spaetzle and heat through, adding more soy sauce if desired. Sprinkle with chopped parsley before serving. Tastes better eaten fresh than reheated (at least in my opinion). Tip: Also delicious without spaetzle as a starter, snack, or side dish.

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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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