“Gourmet Vegetarian German Spätzle with Wild Mushroom Sauce – A Cinematic Culinary Adventure”

Allergens

Dairy, Gluten (Spätzle contains wheat)

Ingredients

• 500g fresh Spätzle (German egg noodles)
• 300g wild mushrooms (chanterelle, porcini or mixed wild mushrooms)
• 200g baby spinach
• 1 leek, white and light green parts, sliced
• 3 cloves garlic, minced
• 1/2 cup crème fraîche
• 1/4 cup dry white wine
• 1/4 cup grated Gruyère cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. In a large pot of boiling salted water, cook the Spätzle according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add leek and garlic, sautéing until softened, about 3 4 minutes.
3. Increase heat to medium high, add wild mushrooms, cooking for 5 6 minutes or until tender and slightly browned.
4. Deglaze the pan with white wine, allowing it to reduce by half. Add crème fraîche, stirring to combine.
5. Season sauce with salt and pepper to taste, then fold in baby spinach and Gruyère cheese, cooking until spinach wilts and cheese is melted.
6. Combine Spätzle with mushroom sauce, stirring gently to coat.
7. Plate the Spätzle, garnishing with additional wild mushrooms and a sprinkle of grated Gruyère.

Chef’s Insight

The wild mushrooms bring earthy depth to the dish, while the Spätzle adds a hearty, satisfying element.

Notes

Adjust the seasoning as needed to suit your taste preferences.