Spätzle mit Champignons
(Spätzle with Mushroom)
A good amount of parsley really makes the dish - it fits particularly well with the mushrooms. When chopping the fresh herbs, make sure 2/3 of the herbs are parsley.
Fresh Spätzle or 1 package dried Spätzle (available at most German Delicatessens)
3/4 lb Mushrooms
1 tablespoon chopped Scallions
1 tablespoon Butter
2 3/4 tablespoons dry White Wine
1 cup Heavy Cream
Salt and Freshly Ground Pepper (to taste)
4 tablespoons chopped, fresh herbs (such as Parsley, Chives)
Grated Cheese (optional)
Prepare Fresh Spätzle or cook dried Spätzle according to package instructions.
Wash and slice mushrooms.
In a large pot, melt butter. Add scallions and cook until tender. Add white wine and cook for 1-2 minutes longer. Add cream and season with salt and pepper. Allow sauce to reduce by 1/3. Mix in chopped herbs and mushrooms.
Divide Spätzle onto 4 plates. Cover with Mushroom Sauce.
Optionally (according to taste), sprinkle some grated cheese over each dish. Serve immediately.
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