🍽️ Crispy Spätzle with Rich Mushroom Red Wine Sauce

Name: Crispy Spätzle with Rich Mushroom Red Wine Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: onions, yellow 2 pcs; garlic cloves 1 pcs; mushrooms, brown 500 g; oil 4 tbsp; breadcrumbs 50 g; salt pinch; tomato paste 1 tbsp; pepper, black ground pinch; red wine, dry 100 ml; vegetable broth 200 ml; soy sauce 2 tbsp; chives, fresh 10 g; spätzle, fresh 500 g

382 kcal · 30 min · 4 servings

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Ingredients

onions, yellow 2 pcs
garlic cloves 1 pcs
mushrooms, brown 500 g
oil 4 tbsp
breadcrumbs 50 g
salt pinch
tomato paste 1 tbsp
pepper, black ground pinch
red wine, dry 100 ml
vegetable broth 200 ml
soy sauce 2 tbsp
chives, fresh 10 g
spätzle, fresh 500 g

Instructions

1. Halve the onions and peel them. Cut the onion flesh into small cubes.
2. Peel the garlic and slice it into very thin pieces.
3. Wipe the mushrooms with a kitchen towel. Cut them into quarters or eighths depending on their size.
4. Heat 2 tablespoons of oil in a pan over medium heat.
5. Toast the breadcrumbs in the oil, stirring constantly, for about 2 to 3 minutes until golden brown.
6. Season the toasted crumbs with salt and set them aside in a bowl.
7. Clean the pan thoroughly.
8. Bring about 5 liters of water with salt to a boil in a pot.
9. Heat 2 tablespoons of oil in the clean pan on the highest setting.
10. Fry the mushrooms in it for about 3 minutes over high heat.
11. Add the diced onions and the garlic slices.
12. Sauté the vegetables for another 1 to 2 minutes over medium heat.
13. Stir the tomato paste into the vegetables.
14. Toast the tomato paste with the mixture for about 1 minute.
15. Season the mixture with salt and pepper.
16. Deglaze the pan with red wine.
17. Let the liquid reduce almost completely for about 4 minutes.
18. Prepare the broth as needed.
19. Add the prepared broth and soy sauce to the mushrooms.
20. Bring the sauce to a boil.
21. Simmer the sauce for about 4 to 5 minutes over medium heat.
22. Taste the mushroom sauce and adjust with salt, pepper, and possibly a little sugar.
23. Wash the chives thoroughly.
24. Shake the chives dry.
25. Cut the chives into fine rings.
26. Mix the chive rings with the toasted crumbs.
27. Season the crumb mixture with salt.
28. Cook the spätzle in the boiling salted water for about 5 minutes.
29. Remove the spätzle from the water as soon as they rise to the surface.
30. Drain the spätzle in a colander.
31. Plate the spätzle on dishes.
32. Pour the dark mushroom sauce over the spätzle.
33. Garnish the dish with the chive crumbs.

Nutrition per serving

kcal: 382
Protein: 11 g · Fett/Fat: 12 g · Carbs: 58 g