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Spätzle with mushroom sauce

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Ingredients for 1 servings:

  • 50 g spaetzle (wholemeal spaetzle)
  • Salt
  • 1 tsp butter
  • 1 onion(s)
  • 200 g mushrooms
  • 150 ml water
  • e.g. vegetable broth
  • 2 tbsp sweet cream, 30% fat
  • Sauce thickener, vegetable

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Cook the spaetzle in 0.5 liters of water until al dente. Melt the butter in a pan and sauté the finely chopped onions until translucent. Add the cleaned and sliced ​​mushrooms to the onions and, once sautéed, top up with water. Season to taste with the vegetable broth, cover, and simmer for 15 minutes. Add the cream and thicken with the thickener. Serve the spaetzle on a plate with the sauce. Serve with a neutral salad.

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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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