European
Germany - Vegetarian
Spätzle mit Waldpilzrahmsauce
Chef's Menu Description
Tender fresh egg Spätzle noodles tossed in a rich, velvety sauce of sautéed forest mushrooms, cream, white wine, garlic, and fresh garden herbs.
Ingredients
- • 400g fresh handmade Spätzle, cooked al dente
- • 400g mixed forest mushrooms (chanterelles, porcini, chestnut mushrooms), sliced
- • 2 shallots minced, 2 cloves garlic minced, 30g butter
- • 80ml dry white wine, 200ml double cream, 1 tsp vegetable stock paste
- • 1 bunch fresh parsley chopped, salt and freshly cracked black pepper
Preparation Steps
1
Phase 1
Melt butter in a wide skillet over high heat. Add mushrooms in a single layer and sear for 4 minutes until browned and fragrant.
2
Phase 2
Add shallots and garlic, cooking for 2 minutes. Pour in white wine, scraping up all flavorful pan bits, and reduce by half.
3
Phase 3
Stir in double cream and stock paste. Simmer over medium-low heat for 4 minutes until sauce is velvety and reduced. Season with salt and pepper.
4
Phase 4
Tumble warm Spätzle directly into the skillet. Toss gently for 1 minute until every noodle is coated in rich mushroom cream. Garnish with chopped parsley and serve piping hot.