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.
- 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:
- Set a large pot of water to boil, covered, with a big fire (for pasta).
- 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.
- 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.
- 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.
- 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.
- Serve immediately.
Thanks...hopefully useful. and look forward to our next article ...