German dumplings “Spetsle” with mushroom sauce – a detailed recipe cooking. 
Time: 30 min Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. quarter sliced champignons
- 4 tbsp. l (60 gr.) Butter
- 2 tbsp. l olive oil plus some more
- 2 sprigs of thyme
- 2 minced cloves of garlic
- Salt and ground black pepper
- 1 tbsp. whipping cream
- 2 tbsp. l whole grain mustard
- 2 tbsp. l chopped chives
- 1 tbsp. wheat flour
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp ground nutmeg
- 2 eggs of category CO
- 1/4 Art. milk
Recipes with similar ingredients: champignon mushrooms, fresh dough, whole grain mustard, chives, garlic, thyme, nutmeg walnut, eggs, cream, milk
Recipe preparation:
- In a large pan, put 2 tbsp. l (30 gr.) Butter and olive oil and put on medium heat. Add Ready spice and lightly brown for about 2-3 minutes. Shift to serving plate and let stand while cooking mushrooms. Put the pan over high heat again, add a little more olive oil and 2 remaining Art. l butter. Add thyme, mushrooms and garlic and fry until golden brown, about 4-5 minutes
- Salt and pepper to taste. Add cream, mustard and mix well. Boil the mixture until you get a nice thick sauce, about 3 minutes Add the shtzple. Transfer to serving bowl, sprinkle with chives and serve with pork schnitzel.Spetsle: In a large bowl, combine flour, salt, pepper and nutmeg. In another bowl, beat the eggs and milk. In the center dry ingredients, deepen and pour egg and milk mixture. Stir the flour gradually from the edges, mix well. The dough should be uniform and thick. Let the dough stand for 10-15 мин.
- In a large saucepan over medium heat, bring to a boil 3 l. salted water. Reduce the heat so that the water boils slightly. To to form a spindle, hold a colander over large boiling water holes or slotted spoon and push the dough through holes spatula or spoon. Do it in portions so as not to overload the pan. Cook for 3-4 minutes, until the shtetsple float to the surface, mixing gently so as not to stick together. Strain through a colander and rinse quickly under cold water. This can be done in advance, for hour before serving.
