Spinach and Oyster Mushroom Spaetzle
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Spinach and Oyster Mushroom Spaetzle
Ingredients
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
