Spätzle salad with chanterelles

Name: Spätzle salad with chanterelles
Cook time: 30 min
Total time: 30 min
Yield: 9
Ingredients: 500 g dried spaetzle; 7-10 Tbsp salt, white pepper; 2 Leek sticks, 2 onions; 300 g fresh or; 1 glass (370 ml) Chanterelles; 100 g Bacon; 1 TABLESPOON oil, 5 tablespoons white wine vinegar; 200 g whipped cream, 1/4 l broth; 1 collar Parsley

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 9

500 g dried spaetzle
7-10 Tbsp salt, white pepper
2 Leek sticks, 2 onions
300 g fresh or
1 glass (370 ml) Chanterelles
100 g Bacon
1 TABLESPOON oil, 5 tablespoons white wine vinegar
200 g whipped cream, 1/4 l broth
1 collar Parsley

Directions

1
Cook the spaetzle in plenty of boiling salted water for 15-20 minutes. Clean and wash leek and onions and cut into rings. Clean, wash and drain the chanterelles
2
Coarsely cut the bacon, drain in hot oil. Roast onions in it, take both out. Fry mushrooms and leek in bacon fat for 5-7 minutes. Season with salt and pepper, take out
3
Add vinegar, cream and stock to the roast. Season to taste with salt and pepper
4
Wash and chop the parsley. Quench spaetzle, drain well. Mix everything with the marinade. Leave to stand briefly. Season to taste