Toast mushrooms dry and hot
Only brush off mushrooms or rub them off for a short time and fry them in a wide pan. A small portion gets colour faster and loses less water.
German Recipe
Spaetzle and mushroom skillet
Fry mushrooms vigorously in a wide pan. Add onion and butter and fry translucent. Add Spätzle and brown slightly. Stir in cream and cheese. Serve with nutmeg, pepper and parsley.
Total time
35 min
Calories
580 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Spätzlepfanne with mushrooms step by step
Add Spätzle and brown slightly. Stir in cream and cheese. Serve with nutmeg, pepper and parsley.
Quick Dinners
Vegetarian Dinners
Lunch
Dinner
Recipe
Spaetzle and mushroom skillet
Fry mushrooms vigorously in a wide pan. Add onion and butter and fry translucent.
Ingredients
4 servings
Method
-
1
Toasting mushrooms
Fry mushrooms vigorously in a wide pan.
-
2
Add onion
Add onion and butter and fry translucent.
-
3
Roast Spätzle
Lower Spätzle and brown slightly.
-
4
Make creamy
Stir in cream and cheese.
-
5
Flavouring
Season the Spätzle pan with nutmeg, pepper and parsley and serve directly.
Kitchen know-how
Tips for Spaetzle and mushroom skillet
Roast Spätzle before sauce
Swirl pre-cooked Spätzle in butter until individual edges are golden brown. Only then add cream and cheese so that they retain a pleasant bite.
Melt cheese in a small heat
After stirring the mountain cheese reduce the heat. Strong cooking separates fat and makes the creamy sauce grainy.
Variations
How to adapt this recipe
Replace half of the mushrooms with porcini mushrooms or herbivores. Clean the forest mushrooms thoroughly and season only cautiously due to their strong aroma.
Replace cream with 150 millilitres of vegetable broth and strongly reduce it. Cheese and a spoonful of Spätzlewasser then provide a light bond.
Nutrition per serving
580kcal
58.0 gCarbohydrates
19.0 gProtein
28.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Spaetzle and mushroom skillet
Yes. Soak a small amount of porcini mushrooms in hot water, finely cut and fry. The filtered soaking water can replace a part of the broth.
Brown mushrooms, herb-sidelings and porcini mushrooms are suitable. Use wildly collected mushrooms only safely determined and according to their species completely cooked.
The pan was overfilled or the mushrooms were salted early. Toast mushrooms dark in portions and add liquid only after complete evaporation.
Heat with little broth in a frying pan in a small heat. Add fresh parsley and perhaps some grated cheese only at the end.
Keep cooking