Champignons Swabian Style
This dish combines the classic swabian spätzle with a creamy mushroom sauce. It you like mushrooms and spätzle then you will love this. It is also super easy to prepare.
Category: Mains
Source: www.daskochrezept.de
Equipment
| Frying pan | |
| Saucepan |
Ingredients
| Mushrooms | |
| Butter | |
| Onions | |
| Water | |
| Salt | |
| Dry spätzle | |
| Lemon juice | |
| Pepper | |
| Corn starch | |
| Egg yolks | |
| Cream |
Instructions
Carefully clean and wash the fresh mushrooms and cut into slices. Heat the butter. Peel and finely dice the onion and fry in the butter until translucent. Add the mushrooms and sauté for approx. 15 minutes. In the meantime, bring the water and salt to the boil and add the spaetzle to the boiling water. Simmer gently for approx. 12 minutes.
Then pour off the spätzle water. Season the stewed mushrooms with lemon juice, salt and pepper. Pour in a little water. Thicken with cornflour mixed with cold water. Mix the egg yolk with the cream and stir in with the mushrooms. Heat again but do not allow to boil. Serve as a sauce with the spätzle at the table.
Nutrition
| Serving size: | 361.5 |
| Energy: | 546.6 |
| Ratio: | 1.5 |
| Carbohydrate: | 56.7 |
| Fat: | 29.7 |
| Protein: | 15.5 |
| Saturated fat: | 17.8 |
| Sodium: | 51.4 |
| Sugar: | 7.5 |