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SpÀtzle in Truffle Cream Sauce with Shimeji Mushrooms
Serves: 2-3 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
- Olive oil
- 1 â 2 cloves garlic, chopped
- 1 shallot, chopped
- 100 g Shimeji mushrooms
- 250 ml cream (40 %)
- 1 tsp chicken stock powderÂ
- 1 tbsp tartufata (truffle cream)Â
- Salt and pepper from the mill
- A few fresh truffle slices for decoration
- 1 pack spĂ€tzle Le Moulin (80 â 100 g per person)
Instructions
1. SautĂ© the garlic and shallot in a little olive oil, then add the mushrooms and fry briefly.Â
2. Deglaze with the cream, stir in the chicken stock powder and bring everything to the boil. Add 1 tablespoon tartufata and reduce the sauce until it is slightly thick. Season to taste with salt and pepper.
3. Cook the spĂ€tzle according to the instructions on the packet, drain and mix in a bowl with the truffle and mushroom sauce.Â
4. Divide onto plates and decorate with freshly grated truffles and sprouts if desired.
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