Fried Spätzle with Chanterelles

Ingredients

• 400 g whole wheat flour (e.g., wheat, spelt, emmer)
• 6 Eggs
• 2 tbsp neutral vegetable oil
• Salt
• nutmeg
• 400 g chanterelles
• 20 g flat parsley (1 bunch)
• 4 shallots
• 2 Garlic cloves
• 15 g Butter (1 tbsp)
• 100 g Sour cream
• Pepper

Instructions

1. 1.

   In a bowl combine the flour and eggs. Season with 1 tbsp oil, 1 tsp salt and freshly grated nutmeg; mix vigorously with a hand mixer or spoon until a thick batter forms that bubbles. Add about 100 ml lukewarm water if needed to reach a smooth consistency. Let the dough rest for 10 minutes then stir again.

2. 2.

   Wash chanterelles briefly in warm water if necessary, drain on paper towel and clean. Wash parsley, shake dry and cut into strips. Peel shallots and garlic, finely dice them.

3. 3.

   Fill a wide pot with water up to 5 cm below the rim, salt it, bring to a boil covered. Portion dough into a spätzle cutter or colander and scrape spätzle into boiling water. Boil, stir occasionally; when they float, scoop with a slotted spoon. Shock in cold water, drain in a sieve, then mix with remaining oil.

4. 4.

   Melt butter in a pan until foamy, add chanterelles and sauté over medium heat until golden brown, stirring occasionally. Add shallots and garlic, cook until translucent. Season with salt, freshly grated nutmeg, fold in parsley.

5. 5.

   Add spätzle to the pan, toss with mushrooms, let it heat through. Stir in sour cream, season with salt and pepper to taste.