Mushroom spaetzle pan

Name: Mushroom spaetzle pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Egg spaetzle; 7-10 Tbsp Salt; 200 g Chanterelles; 250 g Mushrooms; 1 Onion; 100 g Bacon; 2 TABLESPOONS Oil; 1/8 l Vegetable broth (instant); 1 collar Chives; 7-10 Tbsp Pepper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Egg spaetzle
7-10 Tbsp Salt
200 g Chanterelles
250 g Mushrooms
1 Onion
100 g Bacon
2 TABLESPOONS Oil
1/8 l Vegetable broth (instant)
1 collar Chives
7-10 Tbsp Pepper

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet, pour onto a sieve and rinse. Clean the mushrooms. Wash chanterelles and dab dry. Clean and halve mushrooms. Peel and finely chop the onion. Put bacon in a large pan and take it out. Heat the oil in the pan.
2
Sauté the mushrooms in it. Add onion and fry briefly. Add noodles. Add stock, bring to the boil and simmer for 5 minutes. Season with salt and pepper. Wash the chives, dab dry, cut into rolls and pour over the noodles. Arrange noodle pan on plates, arrange bacon on top