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Spätzle with Mushroom Cream

Spätzle with Mushroom Cream
4.4 5 rating
Prep. 20min
Total 30min
4 portions
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Ingredients

  • mixed dried mushrooms
    30 g
  • fine sea salt plus 1 tsp
    1 Tbsp
  • plain flour
    300 g
  • medium eggs
    3
  • whole milk
    150 g
  • sunflower oil
    30 g
  • water plus extra for cooking spätzle
    90 g
  • double cream
    300 g
  • vegetable stock paste, homemade (see tip)
    ½ heaped tsp
    ½ vegetable stock cube (for 0.5 l), crumbled
  • furikake seasoning, homemade (optional)
    4 tsp

Difficulty

medium

Nutrition per 1 portion

Sodium 631.3 mg
Protein 11.7 g
Calories 1686.9 kJ / 403.2 kcal
Fat 12.7 g
Fibre 2 g
Saturated Fat 7 g
Carbohydrates 59.2 g

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