Spaetzle With Butternut Squash And Mushroom Cream Sauce
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
39
Spice
37
Sweetness
53
Sourness
35
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
4 tbsps
Unsalted Butter1 small
Onion (peeled and minced)230 g
Shiitake Mushroom1 cup
Chicken Broth1 cup
Heavy Cream3 cups
All-Purpose Flour1.5 tsps
Salt3 large
Egg (beaten)1 cup
Water (cold)Directions:
1
In a steamer basket, steam the squash for 10 minutes, or until tender and puree in blender or with immersion blender
2
Set aside Melt the butter in a large skillet over medium heat
3
Saute the onion, garlic and thyme until the onion is limp and translucent
4
Clean, trim and slice the shiitakes
5
Add them to skillet
6
Turn the heat up to high, and saute until the mushrooms are soft and golden
7
Add the squash puree, chicken broth and cream and season with salt and pepper
8
Bring the cream to a gentle simmer, gently tossing the ingredients to mix
9
Grate a handful of Parmesan cheese into the sauce and continue to cook until the cream reduces slightly
10
Meanwhile, (following the recipe below) cook the spaetzle in abundant boiling salted water until al dente
11
Quickly drain the spaetzle and place it in the pan with the sauce
12
Add the walnuts and gently toss the pasta with the sauce over low heat just until it has absorbed some of the sauce
13
Place the pasta in a serving bowl
14
Dust with more Parmesan cheese and serve
15
Sift flour into a large bowl
16
Add salt
17
Make a well in the center
18
In another bowl whisk together the eggs and water
19
Add to dry ingredients and beat with spatula until smooth and elastic
20
Push batter through spaetzle maker into a large pot of boiling salted water and cook, uncovered, just until spaetzle is firm, floats to the top and no longer tastes of raw flour, about 3 to 5 minutes
21
Drain spaetzle well before using