Mushroom and sour cream spaghetti

Name: Mushroom and sour cream spaghetti - Vanesa O.
Ingredients: 400 g mushrooms; 4; 5 tablespoons oil; 400 g spatzle; 200 g sour cream or crème fraîche; 40 g grated Parmesan; 1 tablespoon chopped dill; salt; ground pepper; granulated garlic

Pasta/Pizza - Mushroom and sour cream spaghetti by Vanesa O. - Recipia

I've made spätzle with mushrooms and sour cream several times lately. It's one of those recipes that comes together quickly, with ingredients I almost always find in the fridge. It's not complicated, doesn't dirty many dishes, and in the end, you have a hearty meal. Sometimes I improvise with cheeses on top, but this time I also used a few slices of camembert that melted beautifully all over. Quick Info Total time: about 20-25 minutes Preparation time: 5 minutes (cleaning and slicing the mushrooms) Cooking time: 10 minutes for the mushrooms + 1-2 minutes after adding the sour cream Servings: 3-4 Difficulty: easy Recipe type: quick main dish, everyday food Ingredients 400 g mushrooms 4-5 tablespoons oil 400 g spätzle (store-bought or fresh) 200 g heavy sour cream or crème fraîche 40 g grated parmesan (some for mixing, the rest for topping) 1 tablespoon chopped dill salt pepper granulated garlic (optional, for serving: a few slices of camembert, grated cheese, feta cheese, or other cheeses, as preferred) Preparation method 1. I start with the mushrooms: I clean them, wipe them with a clean towel, and slice them as thin as I like. In a large pan or pot, I heat the oil over medium heat. 2. I add the sliced mushrooms to the hot oil and sauté them for about 10 minutes. I stir occasionally to prevent them from sticking and to lightly brown them. During this time, I add salt, pepper, and a bit of granulated garlic, to taste. 3. Meanwhile, I put water on to boil for the spätzle (if using the dried store-bought version) and cook them according to the instructions. If I already have fresh spätzle, I just heat them briefly in boiling water and drain them well. 4. When the mushrooms are ready, I add the spätzle to the pan, mix well, and leave everything on low heat just to combine the flavors. 5. Separately, I mix the sour cream with half of the grated parmesan and the chopped dill. I pour the mixture over the mushrooms and spätzle and let it heat for another 1-2 minutes, just enough to warm it up and blend the sauce. 6. I turn off the heat, sprinkle the remaining parmesan on top, and serve immediately while it's warm. 7. Sometimes I add a few thin slices of camembert over the dish, cover the pot with a lid for 2-3 minutes, and let the cheese melt. It also works with grated cheese or feta, depending on what I have. Why I make this recipe often I like that it comes together quickly, with simple ingredients, and I can easily adapt what cheese I put on top. It's hearty, and the mushrooms give it a good flavor. It helps when I need something filling and don't feel like elaborate dishes. Tips and variations Tips - Mushrooms release quite a bit of water. If I want to brown them better, I don't overcrowd the pan and keep them over medium to high heat, without a lid. - The sour cream should be heavy so it doesn't curdle when heated. - If the spätzle is fresh, it only needs to be heated, not boiled for long. Substitutes - Spätzle can be replaced with any type of short pasta if I don't have spätzle on hand. - Parmesan can be swapped for grana padano, cheese, feta, or aged cheese. Variations - For an extra flavor boost, sometimes I add a bit of parsley instead of dill. - If I want a version with more vegetables, I add sautéed onion or bell pepper at the beginning, along with the mushrooms. - Bacon or prosciutto can be added for a saltier version. Serving ideas The dish is served warm, sprinkled with extra parmesan or cheeses as preferred. It also goes well with a simple green salad. It can be a quick lunch or a hearty dinner. Frequently asked questions 1. What type of mushrooms can I use? Any cultivated mushrooms work well (white or brown champignon). I've also tried with oyster mushrooms or wild mushrooms when I find them. Sliced thinly, they cook quickly. 2. Can I use liquid cooking cream? It can be used, but the final texture will be thinner. I prefer heavy sour cream for a thicker sauce. 3. How do I store spätzle if I have leftovers? The dish lasts a day in the fridge in a sealed container. When reheating, I can add a little sour cream or milk if the pasta seems dry. 4. Can I make the recipe without cheese? Yes, I can skip the parmesan or reduce the amount, but the flavor will be simpler. It also works with plant-based cheeses if needed. 5. Is dill mandatory? No, but it adds a fresh note. If someone doesn't like it, they can use parsley or skip it altogether. Nutritional values Approximately, one serving (out of 4 servings) has around 400-450 kcal, with variations depending on the type of sour cream and cheese used. Approximate macros: 20 g protein, 18 g fat, 50 g carbohydrates per serving. These are indicative values and may vary. Storage and reheating Spätzle with mushrooms and sour cream can be stored in the fridge for up to 24 hours. When reheating, add a little milk or sour cream to restore creaminess. I do not recommend keeping it for more than a day, as the pasta becomes dry, and the mushrooms change texture. It is best consumed immediately after preparation.

Mushroom and sour cream spaghetti

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