Schwäbische spätzle with creamy shiitake sauce
Traditional egg pasta from southern Germany are delicious in a creamy sauce enriched with white wine and the umami flavour of dried shiitake mushrooms.
Ingredients - for 2 people
- 25g dried shiitake mushrooms 4 large mushrooms
- 40g celery
- 50g Japanese leeks
- 160g Schwäbische spätzle
- 20g butter
- 2 tbsp soft flour
- 3 tbsp white wine
- 2 tsp soy sauce
- 100ml soy milk
Instructions
Soak the dried shiitake mushrooms in 300ml of water overnight. Keep the broth and chop the mushrooms into 2-3 pieces each. Slice the stems as well. String the celery and chop, together with the Japanese leeks.
Add 1 1/2 (half ) teaspoons of salt to 2 litres of water and bring to a boil, then add the spätzle and boil for 9 minutes.e drained shiitake mushrooms, celery and Japanese leeks until softened. Sprinkle in the flour and fry gently over a low heat until the floury taste is gone.
Meanwhile, melt the butter in a frying pan and fry the drained shiitake mushrooms, celery and Japanese leeks until softened. Sprinkle in the flour and fry gently over a low heat until the floury taste is gone.
Turn up the heat and add the white wine. Once the alcohol smell has cooked off, add the soy sauce and shiitake mushroom broth (about 200ml). Simmer on a low heat, stirring occasionally, until the vegetables are tender.
Add the soy milk and simmer until it thickens. Serve the sauce with the spätzle.
