Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Spaetzle dough
To cook
Mushroom ragout
Spaetzle
How it's done
Spaetzle dough
Mix the flour, semolina, turmeric and salt in a bowl, make a well in the middle. Gradually pour the soya milk, water and oil into the well, mixing as you go. Continue to beat until the dough starts to bubble. Cover the dough and leave to stand for 30 mins.
To cook
In batches, press the dough through a Knöpfli sieve into the simmering salted water. Cook the spaetzle until they float to the surface, remove with a slotted spoon, drain.
Mushroom ragout
Heat the margarine in a non-stick frying pan. Add the onion and garlic, sauté for approx. 2 mins. Add the mushrooms and sage, cook for approx. 15 mins., stirring occasionally, season. Pour in the cream and water, bring to the boil, reduce the heat. Simmer the sauce for approx. 3 mins., stirring occasionally.
Spaetzle
Heat a dash of oil in a non-stick frying pan. Fry the spaetzle in batches for approx. 3 mins., turning occasionally, season and plate up with the mushroom ragout.
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