Spätzle with cream chanterelles
easy
60 mins
60 mins
Ingredients
- 300 g Flour, 4 eggs (Gr. M)
- 4 TABLESPOONS Mineral water
- 7-10 Tbsp salt, nutmeg, pepper
- 500 g Chanterelles
- 200 g triggered
- 7-10 Tbsp Kasseler cutlet
- 1 medium onion
- 7-10 Tbsp thyme or marjoram
- 2 TABLESPOONS + possibly 1 tablespoon
- 7-10 Tbsp clarified butter
- 6-7 tablespoons (75 g) Whipped cream
- 3 tablespoons (approx. 75 g) Schmand
- 7-10 Tbsp oder Crème fraîche
- 2 TEASPOONS Vegetable broth (instant)
- 2-3 TABLESPOONS dark sauce thickener
- 7-10 Tbsp Salad leaves and pink
- 7-10 Tbsp berries
Directions
- 1
Mix flour, eggs, mineral water, 1 teaspoon salt and nutmeg to a smooth, thick dough. Let the spaetzle dough rest for about 1 hour
- 2
Clean the chanterelles, clean them thoroughly. Cut the cured pork into small cubes. Peel and chop the onion. Wash, pluck and chop the thyme, except for a little bit. Boil up plenty of salted water for the spaetzle
- 3
Briefly fry the chanterelles in 2 tablespoons of hot clarified butter over a high heat. Add onion and smoked pork and
- 4
Fry for 2-3 minutes. Season with pepper, thyme and a little salt. Add a good 3/8 l water, cream and sour cream. Bring to the boil, stir in broth and simmer for about 3 minutes. Add sauce thickener, bring to the boil. Season with salt and pepper, keep warm
- 5
In the meantime, place the spaetzle dough in small portions on a moistened board. Use a wet knife to scrape into thin strips in boiling water. Bring to the boil once, take out, quench and drain
- 6
If necessary, toss the spaetzle in 1 tablespoon of hot clarified butter. Serve everything. Garnish with salad, pink berries and the rest of the thyme
Nutrition Facts
600 kcal
59 g
26 g
29 g
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