Chanterelle ragout with basil spaetzle

Name: Chanterelle ragout with basil spaetzle
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 collar Basil; 4 Eggs (Gr. M); 500 g Flour; 7-10 Tbsp salt and pepper; 400 g Chanterelles; 2 Onions; 350 g cherry tomatoes; 2 TABLESPOONS Oil; 2 cups (150 g each) Cream cheese preparation with garlic (e.g. bresso); 250 g Whipped cream

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

The fine mushrooms in creamy cream cheese sauce meet handmade herb noodles

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 collar Basil
4 Eggs (Gr. M)
500 g Flour
7-10 Tbsp salt and pepper
400 g Chanterelles
2 Onions
350 g cherry tomatoes
2 TABLESPOONS Oil
2 cups (150 g each) Cream cheese preparation with garlic (e.g. bresso)
250 g Whipped cream

Directions

1
For the spaetzle, wash the basil, place the leaves in a tall mixing bowl and puree with 1 egg. Mix flour and 1 teaspoon salt in a bowl. Add basil puree, 3 eggs and 80-100 ml water. Knead everything smooth with the dough hooks of the mixer until the dough throws bubbles. Cover and let it swell for about 20 minutes.
2
Bring salted water to the boil in a wide saucepan. Spread the dough with a spaetzle slicer in portions into the water. Let it simmer for about 4 minutes until the spaetzle float on top. Lift them out with a skimmer and let them drain well. Keep warm.
3
For the ragout chanterelles may be washed and cleaned. Peel and chop the onions. Wash and halve the tomatoes.
4
Heat the oil in a large frying pan. Sauté the chanterelles in it vigorously. Add onions and fry briefly. Season with salt and pepper. Add tomatoes and fry for about 2 minutes. Carefully stir in cream cheese and cream and simmer open for about 5 minutes. Season sauce with salt and pepper. Serve with spaetzle.