Spätzle with Mushroom Cream
TM6 TM5

Spätzle with Mushroom Cream

5.0 (3 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
1686.9 kJ / 403.2 kcal
Protein
11.7 g
Carbohydrates
59.2 g
Fat
12.7 g
Saturated fat
7 g
Fiber
2 g
Sodium
631.3 mg

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