Side dishes
Spätzle with Mushroom Cream
The roots of spätzle are debated and various regions in Central Europe claim to be the originators of these little noodles. They can be shaped in many different ways, but we think this version is the fastest and easiest. We serve ours with a mushroom cream and finish it off with a dusting of furikake, but a little freshly cracked black pepper works just as well.
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Details
- Difficulty
- Medium
- Prep
- 20 min
- Active
- 20 min
- Cook
- 30 min
- Total
- 30 min
- Yield
- 4 portions
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- Category
- Side dishes
- Time
- 15–30 min
- Nutrition
- Under 500 kcal
- Difficulty
- Medium
- mixed dried mushrooms
- 30 g
- fine sea salt
- 1 tbsp
- plain flour
- 300 g
- medium eggs
- 3
- whole milk
- 150 g
- sunflower oil
- 30 g
- water
- 90 g
- double cream
- 300 g
- vegetable stock paste, homemade
- 0.5 heaped tsp
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 11.7 g
- Energy
- 1,687 kJ
- Calories
- 403.2 kcal
- Fat
- 12.7 g
- Fibre
- 2 g
- Carbohydrates
- 59.2 g
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