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Porcini mushroom spaetzle with wild garlic and cheese pesto

5 Liked
1 Comment
★★★★★ (5.0)
 

Wild garlic pesto with porcini mushroom spaetzle

Spätzle is a dish that can be found on almost all menus. It is particularly popular with children as a main course or as a side dish for meat dishes. Unfortunately, many people overlook the versatility of this dish, as it is often only served in its classic form with gravy or cheese. We have already shown you our wild garlic spaetzle, now we present our porcini mushroom spaetzle with wild garlic and cheese pesto! We've mixed porcini mushroom powder into the dough of our spaetzle for an evenly intense flavour and we've created a delicious and healthy combination with the wild garlic and cheese pesto. Why not give it a try!

Most important key data

Quantity: 4 people

Difficulty level: Easy

Shelf life: 3 days

Porcini mushroom spaetzle

White flour370 g
Eggs4 eggs
Water150 ml
Porcini mushroom powder30 g

Wild garlic pesto

Wild garlic160 g
Olive oil130 g
Walnuts50 g
Parmesan cheese30 g
Salt | pepperto taste

Making the spaetzle dough

First mix the flour and porcini powder in a bowl and make a well in the centre. Then add the eggs and water to the well.

Now mix the ingredients carefully with a whisk until a dough forms. Then slowly start beating the dough (preferably with a wooden spoon). Beat it until you see small air bubbles coming out. The batter is ready when it comes off the spoon with a thick consistency.

Then put a pan of salted water on to boil. There are now various ways to get the dough into a spaetzle shape. It depends on how experienced you are or how you prefer your spaetzle. Method one is to scrape the spaetzle. This method requires a little more practice, but the spaetzle will keep their shape a little longer. With the second method, you can grate the dough through a coarser grater or a spaetzle grater. The spaetzle will then be smaller, like buttons.

In any case, grate/beat the dough directly into the boiling water so that the spaetzle retain their original shape. After a short time, scoop the spaetzle out of the water and leave them to drain for a moment.

Wild garlic pesto

To make the pesto, first wash the wild garlic thoroughly and then chop it, as well as the walnuts, into small pieces. You can also grate the Parmesan immediately afterwards. Now put the ingredients together with the olive oil in a blender or puree them with a hand blender. Finally, season the pesto with a little salt and pepper to taste. Your wild garlic pesto is ready! Now you can combine your spaetzle and pesto as you like and enjoy!

Wild garlic - Info

Wild garlic is a highly valued and versatile plant. It is very healthy, has a detoxifying effect and is even said to help with spring fatigue and many other ailments. Wild garlic can be found in moist, humus-rich deciduous forests and is harvested between March and May. It can be recognised by its soft, elongated stem, which grows from a slender bulb, and its shiny, lanceolate leaves. Beware of confusion! The lily of the valley and the autumn crocus look very similar to wild garlic, but are extremely poisonous! It is therefore very important to pay attention to small details. A good distinguishing feature is the smell of leeks, which is only present in wild garlic. But if you pay attention to everything, wild garlic is an absolute enrichment for the kitchen!

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Nutrition declaration per 100 g

Energy value in kJ: 1213 kJ | Energy value in kcal: 29 kcal | Fat: 18 g, of which saturates: 3 g | Carbohydrates: 24 g, of which sugars: 0.8 g | Protein: 8 g | Salt: 0.15 g

 
Posted in: Cooking, Main courses, Seasonal recipe ideas, Spring & Easter

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Comments

  • Rezept Bärlauchpesto
    By: Berney Stéphanie On 2025-03-30
    Rating:
    ★★★★★ (5.0)

    Vielen Dank für die tolle Rezepte um's Bärlauch. Mir würde es interessieren: wie lange ist das Bärlauch Pesto haltbar?
    Danke

    Replied by: Rebecca Odermatt On 2025-03-31 Guten Tag Stéphanie
    Das fertige Pesto kannst Du gerne in ein Glas geben und die oberste Schicht grosszügig mit Olivenöl aufgiessen und am Ende mit einem Deckel verschliessen. So hält sich das selbst gemachte Pesto für ca. 2 Wochen im Kühlschrank. Wenn Du das Pesto noch länger aufbewahren möchtest, so kannst Du es problemlos 2–3 Monate einfrieren.

    Ich hoffe, ich konnte Dir weiterhelfen und wünsche Dir viel Spass beim Ausprobieren. Ganz liebe Grüsse Rebecca

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