Spätzle with Mushroom Cream

Spätzle with Mushroom Cream

4.3 4 rating

Prep. 20min

Total 30min

4 portions

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

Fiber 2 g

Saturated fat 7 g

Carbohydrates 59.2 g

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