Hunter mushroom pan with spaetzle

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
3.2 9
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 400 g Mushrooms
  • 2 Onions
  • 1 collar Parsley
  • 400 g Pork sausage
  • 400 g Spätzle
  • 7-10 Tbsp salt, sweet paprika, pepper
  • 2 TABLESPOONS Oil
  • 1 TABLESPOON Butter
  • 1 TABLESPOON Tomato paste
  • 1 TABLESPOON Flour
  • 200 g Whipped cream

Directions

  1. 1

    Clean the mushrooms, wash them if necessary and, depending on their size, halve them if necessary. Peel and finely dice onions. Wash parsley, shake dry, pluck off leaves and chop finely. Remove the sausage from the skin and cut it into slices about 1⁄2 cm thick.

  2. 2

    Cook the spaetzle in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to package instructions. In the meantime heat 1 tbsp. oil in a large pan. Fry the slices of sausage in it in portions while turning for about 3 minutes.

  3. 3

    Heat 1 tablespoon of oil and butter in the frying fat. Fry the mushrooms and onions for about 10 minutes, turning them over. Season with salt and paprika. Stir in tomato paste, sweat briefly. Dust with flour and sweat it on.

  4. 4

    Deglaze with cream and 1⁄4 l water, bring to the boil and simmer for about 5 minutes. Season to taste with salt and pepper.

  5. 5

    Heat the sausage in the mushroom pan. Drain the spaetzle and let it drain. Mix with parsley. Arrange everything.

Nutrition Facts

KCAL
920 kcal
CARBS
79 g
FATS
51 g
PROTEINS
30 g