Spaetzle with Oyster Mushrooms
If you love these noodles, but are afraid of the calories, try this smart variation. The spaetzle is lightened with fresh mushrooms and spring onions and rounded off with a light cream sauce. The oyster mushrooms provide valuable vitamin D and B vitamins. Among other things, the B-vitamin folic acid is included, which ensures a balanced mood.
Oyster mushrooms are one of the few mushrooms that are available all year round. The mushrooms are available in well-assorted food markets or at the farmer's market. If you don't have oyster mushrooms, the dish tastes equally delicious with other mushrooms. If you have a little more time, you can prepare the spaetzle yourself. Here you will find a recipe for whole wheat spaetzle, prepare it up to step 4.
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 227 mg | (28,375 %) | ||
| Vitamin D | 302 μg | (1,510 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 18.8 μg | (42 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 619 mg | (15 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 68 mg |
Ingredients
- Ingredients
- 12 ozs Oyster mushrooms
- 2 scallions
- ½ lemon
- 2 Tbsps Canola oil
- ¼ cup Heavy cream
- ½ cup Vegetable broth
- 11 ozs
- salt
- peppers
- 4 sprigs parsley
Preparation steps
Rinse oyster mushrooms briefly, trim and cut in half or quarters depending on size.
Trim scallions, rinse and cut diagonally into thin rings. Squeeze half a lemon.
Heat oil in a non-stick pan. Sauté mushrooms for 2-3 minutes while stirring, add the scallions and cook briefly. Add cream and vegetable broth, bring to a boil and cook for 3-4 minutes.
Add spaetzle to mushrooms and vegetables, fold and heat for 1-2 minutes over low heat. Season with salt, pepper and 1 tablespoon of lemon juice.
Rinse the parsley, shake dry, pluck off the leaves and chop coarsely. Sprinkle spaetzle with parsley and serve.