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Spätzle with chanterelles and mountain cheese à la Didi

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Ingredients for 2 servings:

  • 200 g chanterelles
  • 50 g mountain cheese
  • 1 small onion(s)
  • 1 sprig(s) leaf parsley
  • 2 tbsp clarified butter
  • 300 g Spätzle, from the refrigerated section
  • 100 g whipped cream
  • 50 ml vegetable stock
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Clean the mushrooms, dice the mountain cheese, peel the onion and finely dice. Rinse the parsley, shake dry, pick off the leaves, and chop. Heat 1 tablespoon of clarified butter in a pan. Fry the chanterelles all over for 3-5 minutes. Add the onion and fry briefly. Remove everything. Heat the remaining clarified butter in the frying fat and fry the spaetzle all over. Add the cream, stock, and fried chanterelles and simmer for about 5 minutes. Season with salt, pepper, and nutmeg. Sprinkle the cheese cubes over the spaetzle, let them melt, and stir in. Sprinkle with parsley and serve.

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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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