Spinach and Oyster Mushroom Spaetzle
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Spinach and Oyster Mushroom Spaetzle
Print RecipeIngredients: 1 small onion, 2.5 tablespoons vegetable oil,
150 g Transylvanian bacon, 300 g oyster mushrooms, 150 g spinach
leaves (fresh or frozen), 150 ml heavy cream, 400 g spaetzle, salt,
pepper, nutmeg
Preparation: In a deep skillet, heat the oil over medium heat, then
sauté the diced onion with the bacon until translucent. Add the finely
chopped oyster mushrooms and sauté until golden brown.
Mix in the spinach and sauté together for 2-3 minutes. Season with
salt, pepper, and nutmeg. Finally, add the cream and the cooked
spaetzle, and bring to a boil.
Tip: You can sprinkle grated Parmesan cheese on top before serving.
* Boiled lumps of potato dough similar in appearance to gnocchi with bryndza
150 g Transylvanian bacon, 300 g oyster mushrooms, 150 g spinach
leaves (fresh or frozen), 150 ml heavy cream, 400 g spaetzle, salt,
pepper, nutmeg
Preparation: In a deep skillet, heat the oil over medium heat, then
sauté the diced onion with the bacon until translucent. Add the finely
chopped oyster mushrooms and sauté until golden brown.
Mix in the spinach and sauté together for 2-3 minutes. Season with
salt, pepper, and nutmeg. Finally, add the cream and the cooked
spaetzle, and bring to a boil.
Tip: You can sprinkle grated Parmesan cheese on top before serving.
* Boiled lumps of potato dough similar in appearance to gnocchi with bryndza
