Mushrooms with spaetzle

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix flour, eggs, mineral water, 1 teaspoon of salt and nutmeg with the dough hook hand mixer to a thick, smooth dough and knead until bubbles appear. Let the dough rest for 1-2 hours. In the meantime clean the chanterelles, wash them thoroughly and drain them well. Cut the smoked pork loin into small cubes. Peel and finely dice the onion. Wash the thyme, dab dry and pluck the leaves from the stems.

2. 2

   Chop the thyme, except for a little bit for sprinkling. Heat the fat in a pan and fry the chanterelles briefly. Add diced onion and smoked pork. Fry for 2-3 minutes and season with a little salt, pepper and thyme. Add broth, cream and sour cream, bring to the boil and cook for about 3 minutes. Add sauce thickener while stirring and bring to the boil again briefly. Season with salt and pepper and keep warm. For the spaetzle, boil up plenty of salted water. Little by little put a part of the spaetzle dough on a moistened "sparrow board" and scrape fine strips into the boiling water with a long knife. Cook the spaetzle until they rise and remove with a skimmer. Quench briefly on a sieve under cold water, drain and keep warm. Process the rest of the dough in the same way.

3. 3

   Season with salt and pepper and keep warm. For the spaetzle, boil up plenty of salted water. Little by little put a part of the spaetzle dough on a moistened "sparrow board" and scrape fine strips into the boiling water with a long knife. Cook the spaetzle until they rise and remove with a skimmer. Quench briefly on a sieve under cold water, drain and keep warm. Process the rest of the dough in the same way. Swivel the spaetzle briefly in a little liquid fat as desired and arrange on plates with chanterelle sauce. Garnish as desired with a lettuce leaf and serve sprinkled with pink berries and thyme

Nutrition Facts

KCAL
650 kcal

CARBS
60 g

FATS
33 g

PROTEINS
29 g