Kräuter-Spätzle mit Pilzrahm (Druckversion)
Luftige deutsche Spätzle mit frischen Kräutern, serviert in einer reichhaltigen, cremigen Pilzsoße - ein traditioneller Gaumenschmaus.
# Zutaten:
→ Spaetzle
01 -
2 cups all-purpose flour
02 -
3 large eggs
03 -
1/2 cup milk
04 -
1/4 cup finely chopped fresh herbs (parsley, chives, thyme)
05 -
1 teaspoon salt
06 -
1/4 teaspoon ground nutmeg
→ Mushroom Cream Sauce
07 -
2 cups sliced mushrooms (cremini or button)
08 -
1 tablespoon olive oil
09 -
1 tablespoon butter
10 -
1 small onion, finely chopped
11 -
2 cloves garlic, minced
12 -
1 cup heavy cream
13 -
Salt and pepper to taste
14 -
Fresh parsley for garnish
# Anleitung:
01 -
In a mixing bowl, combine the flour, eggs, milk, chopped herbs, salt, and nutmeg. Mix until a smooth batter forms. Let it rest for 10 minutes.
02 -
Bring a large pot of salted water to a boil. Using a spaetzle maker or a colander, drop the batter into the boiling water in small portions. Cook until the spaetzle float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
03 -
In a large skillet, heat olive oil and butter over medium heat. Add the chopped onion and garlic, sautéing until softened.
04 -
Add the sliced mushrooms and cook until browned. Pour in the heavy cream and simmer for 5 minutes, allowing it to thicken. Season with salt and pepper.
05 -
Stir the cooked spaetzle into the mushroom cream sauce, mixing well to coat. Serve hot, garnished with fresh parsley.
# Hinweise:
01 -
For a lighter version, substitute heavy cream with half-and-half.
02 -
Serve with a side salad or steamed vegetables for a complete meal.
03 -
A glass of Riesling pairs beautifully with this dish.