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🍽️ Spätzle with Mushroom Cream Sauce and Crispy Crumbs

601 kcal · 30 min · 4 servings

Spätzle with Mushroom Cream Sauce and Crispy Crumbs Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Halve the onions and peel them. Dice the onions into small cubes. Clean the chanterelles. Cut large mushrooms in half. Wash the chives. Shake them dry. Slice them into thin rings.
  2. 2. Heat two tablespoons of oil in a pan over medium heat. Stir in the breadcrumbs. Toast them for two to three minutes until golden yellow. Remove the pan from the heat. Salt the crumbs. Let them cool slightly in a bowl. Mix the chives into the crumbs. Clean the pan for the next step.
  3. 3. Bring five liters of salted water to a boil in a pot. Add the spätzle to the boiling water. Cook them for about five minutes. They are done when they float to the surface. Drain the spätzle in a colander. Let them drain well.
  4. 4. Heat two tablespoons of oil in the clean pan over medium to high heat. Add the onion cubes. Sweat them for about four minutes until translucent. Add the chanterelles. Fry them for five to seven minutes.
  5. 5. Mix cornstarch with three tablespoons of cold water in a small bowl until smooth. Deglaze the mushrooms with cream. Stir the starch mixture into the sauce while stirring constantly. Let the sauce simmer for three minutes. Season it generously with salt and pepper.
  6. 6. Divide the spätzle among the plates. Spoon the mushroom sauce over them. Sprinkle the chive crumbs on top. Serve the dish immediately. Enjoy your meal! Tip: Rinse chanterelles briefly in water as they hold dirt in their gills. Stir two to three tablespoons of flour into the wash water to bind the dirt. Rinse the mushrooms afterwards. Pat them dry with kitchen paper and let them sit for five minutes.

Nutrition per serving