Spaetzle Two Ways with Mushroom Ragout
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,059 cal. | (50 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 150 g | (100 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 7 μg | (35 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 140.1 μg | (234 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 18.3 mg | (153 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 184 μg | (61 %) | ||
| Pantothenic acid | 5.8 mg | (97 %) | ||
| Biotin | 60 μg | (133 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,373 mg | (34 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 57 μg | (29 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 14.9 g | |||
| Uric acid | 197 mg | |||
| Cholesterol | 486 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the plain spaetzle
- 400 grams Pastry flour
- 4 eggs
- 1 tsp salt
- 100 milliliters lukewarm water
- For the spinach spaetzle
- 400 grams Pastry flour
- 4 eggs
- 1 heaping tsp salt
- 80 milliliters lukewarm water
- 100 grams Spinach (frozen)
- For the mushroom ragout
- 2 Tbsps finely ground Porcini mushroom
- 600 grams fresh button Mushroom
- 2 Tbsps finely chopped parsley
- salt
- freshly ground pepper
- 1 tsp ground paprika
- butter
- 200 milliliters Whipped cream
- 3 finely chopped shallots
Preparation steps
For the plain spaetzle, knead flour, eggs, salt and water using a stand mixer fitted with a dough hook until bubbly holes form in dough.
In a saucepan, bring salted water to a boil. Press dough in portions through a spatzle maker into the water and simmer until done. Remove spaetzle from water with a slotted spoon, drain well and place in a bowl.
For the spinach spaetzle, thaw spinach in a saucepan over gentle heat and drain. Knead flour, spinach, eggs, salt and water using a stand mixer fitted with a dough hook until bubbly holes form in dough. Add 2-3 tablespoons more water to dough if needed to reach desired consistency.
Cook spinach spaetzle following instructions for plain spaetzle above.
For the mushroom ragout, rinse mushrooms and slice thinly. Heat 1 tablespoon butter in a large skillet and briefly sauté shallots. Add mushrooms to shallots, sauté until mushroom moisture is released and stir in ground porcini mushrooms. Pour 100 ml (approximately 1/2 cup) water into mushroom mixture, boil briefly, stir in cream and simmer to reduce by half. Stir paprika and parsley into mushroom ragouth and season with salt and pepper.
Toss plain spaetzle and spinach spaetzle separately with butter and season with salt and pepper. Arrange plain spaetzle and spinach spaetzle on plates with mushroom ragout and serve immediately.
