Homemade Spaetzle with Mushroom Ragout
Homemade spaetzle with mushroom ragout - Vegetarian classic for your next family dinner! Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
This mushroom ragout is rich in the mineral potassium, which promotes an optimal fluid balance in the body.
Feel free to use whichever mushrooms you prefer in this ragout.
(Percentage of daily recommendation)
| Calorie | 347 cal. | (17 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 38.5 μg | (64 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 27 μg | (60 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 718 mg | (18 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 9 mg | (60 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 145 mg | |||
| Cholesterol | 117 mg |
Ingredients
- Ingredients
- 3 ½ ozs Spelt flour
- 6 ½ ozs Spelt flour (Type 630)
- 2 eggs
- 5 ozs Sparkling water
- Nutmeg
- salt
- 2 shallots
- 7 ozs button Mushroom
- 1 Tbsp olive oil
- 12 ozs Vegetable broth
- 4 stalks marjoram
- 2 stalks thyme
- 4 leaves Sage
- 1 Tbsp butter
- 1 handful parsley
Kitchen utensils
Preparation steps
Put whole spelt flour and 6 ounces spelt flour (type 630) in a bowl and beat the eggs into it. Add mineral water and season with nutmeg and salt. Beat with a wooden spoon to a smooth, supple dough until it bubbles. Then let it rest for 15 minutes.
In the meantime peel and finely chop the shallots. Clean the mushrooms and if necessary halve or quarter them. Heat olive oil in a pot, sauté shallots and add mushrooms. Steam briefly and add vegetable stock. Wash marjoram and thyme, shake dry, pluck leaves, chop roughly and add to the pot. Bring to the boil and cook over low heat with the lid closed for 10-15 minutes.
In the meantime bring salted water to the boil and press the spaetzle dough through a spaetzle press into the boiling water. Cook for 1-2 minutes, take out with a skimmer and quench cold immediately.
Wash sage, shake dry, pluck leaves and chop coarsely. Heat butter in a pan, add sage and spaetzle and fry for 2-3 minutes. Season to taste with salt and nutmeg.
Wash parsley, shake dry and chop finely. Mix 2 teaspoons spelt flour (type 630) with some water and stir into the mushroom ragout. Bring to the boil briefly until the sauce thickens. Remove the mushroom ragout from the heat, season to taste with salt and pepper and serve immediately together with the spaetzle and chopped parsley.
