Recipe for Spaetzle with mushrooms in a Cream Sauce from German - Gage Go Food

Halaman

    Social Items

Recipe for Spaetzle with mushrooms in a Cream Sauce from German - Spätzle is a traditional pasta Germany that comes in many forms-sometimes small, irregular-shaped dumplings that are somewhat similar to gnocchi, pasta, sometimes short, irregular-shaped, and sometimes medium-long noodles, around, thick with a rough surface (the dried version of the commercial more often this type of latter).

Although they are usually identified with the cuisine of Germany and Austria, they are also very common in the region of Northern Italy which strongly influenced Germany namely Trentino-Alto Adige/Südtirol.

Typically they are served as a side dish accompanied with meat dishes, such as roasts, stews, or sausage. But you can also compile your own pasta dish as a warm winter and calming.

A quick and easy version of this using a spätzle dried commercially, but it is not difficult to make fresh handmade spätzle. If you use fresh pasta, reduce the cooking time accordingly-maybe you'll need to cook the fresh 1-2 just minutes before the drained and then tossed in the pan with the mushrooms.

Ingredients :

  • 2 tablespoons + 2 teaspoons butter
  • 1 small clove garlic (peeled and finely chopped)
  • 1 small red onion (peeled and finely chopped)
  • Coarse sea salt (for the pasta boiled water)
  • 1 liter of mushrooms, cleaned and sliced (you can use white mushrooms  "regular " or fungus of any type available)
  • 250 grams of spaetzle/spätzle dry (or other dried egg noodles)
  • 1 cup light cream
  • Fine sea salt and freshly ground black pepper, to taste crushed new
  • 2 tablespoons parsley or chives finely chopped, for garnish (optional)

Steps to make it:

  1. Set a large pot of water to boil, covered, with a big fire (for pasta).
  2. In a big skillet over middle heat, melt 2 tablespoons butter. Add the garlic and shallots, lower the heat to low, and saute until soft and transparent, about 1.5-2 minutes.
  3. Add the mushrooms, heat to medium-low, and saute until soft and a bit browned about 3 minutes. Transfer the mushrooms to a bowl, cover with a lid or plate upside down to keep warm, and set aside.
  4. When the water boils, add about 1 tablespoon coarse sea salt and then, when the water returns to a boil, pasta. Cook until approximately 2 minutes (based on the time suggested on the package or until somewhat tender, but there is still white core when you bite a piece of a test). While on that point, drain and rinse quickly in cold water, then drain again thoroughly.
  5. Melt remaining 2 teaspoons butter in a skillet over low heat and add the spaetzle. Add the yeast mixture, heat to medium and Cook, stirring with a wooden spoon or spatula, until the spices slightly browned, about 2 minutes. Add the cream, reduce heat to low and cook just until the cream begins to thicken and heated, about 1 minute. Season with salt, and pepper. Garnish with finely chopped parsley and/or chives, if using.
  6. Serve immediately.


Thanks...hopefully useful. and look forward to our next article ...


Recipe for Spaetzle with mushrooms in a Cream Sauce from German

Recipe for Spaetzle with mushrooms in a Cream Sauce from German - Spätzle is a traditional pasta Germany that comes in many forms-sometimes small, irregular-shaped dumplings that are somewhat similar to gnocchi, pasta, sometimes short, irregular-shaped, and sometimes medium-long noodles, around, thick with a rough surface (the dried version of the commercial more often this type of latter).

Although they are usually identified with the cuisine of Germany and Austria, they are also very common in the region of Northern Italy which strongly influenced Germany namely Trentino-Alto Adige/Südtirol.

Typically they are served as a side dish accompanied with meat dishes, such as roasts, stews, or sausage. But you can also compile your own pasta dish as a warm winter and calming.

A quick and easy version of this using a spätzle dried commercially, but it is not difficult to make fresh handmade spätzle. If you use fresh pasta, reduce the cooking time accordingly-maybe you'll need to cook the fresh 1-2 just minutes before the drained and then tossed in the pan with the mushrooms.

Ingredients :

  • 2 tablespoons + 2 teaspoons butter
  • 1 small clove garlic (peeled and finely chopped)
  • 1 small red onion (peeled and finely chopped)
  • Coarse sea salt (for the pasta boiled water)
  • 1 liter of mushrooms, cleaned and sliced (you can use white mushrooms  "regular " or fungus of any type available)
  • 250 grams of spaetzle/spätzle dry (or other dried egg noodles)
  • 1 cup light cream
  • Fine sea salt and freshly ground black pepper, to taste crushed new
  • 2 tablespoons parsley or chives finely chopped, for garnish (optional)

Steps to make it:

  1. Set a large pot of water to boil, covered, with a big fire (for pasta).
  2. In a big skillet over middle heat, melt 2 tablespoons butter. Add the garlic and shallots, lower the heat to low, and saute until soft and transparent, about 1.5-2 minutes.
  3. Add the mushrooms, heat to medium-low, and saute until soft and a bit browned about 3 minutes. Transfer the mushrooms to a bowl, cover with a lid or plate upside down to keep warm, and set aside.
  4. When the water boils, add about 1 tablespoon coarse sea salt and then, when the water returns to a boil, pasta. Cook until approximately 2 minutes (based on the time suggested on the package or until somewhat tender, but there is still white core when you bite a piece of a test). While on that point, drain and rinse quickly in cold water, then drain again thoroughly.
  5. Melt remaining 2 teaspoons butter in a skillet over low heat and add the spaetzle. Add the yeast mixture, heat to medium and Cook, stirring with a wooden spoon or spatula, until the spices slightly browned, about 2 minutes. Add the cream, reduce heat to low and cook just until the cream begins to thicken and heated, about 1 minute. Season with salt, and pepper. Garnish with finely chopped parsley and/or chives, if using.
  6. Serve immediately.


Thanks...hopefully useful. and look forward to our next article ...