Château Heitenried
Préparer
35 minutes
35 minutes
Cuisiner
25 minutes
25 minutes
Portions
4
4
Game Platter
Ingrédients
- 350 g CHÂTEAU HEITENRIED
- 600 g spaetzle
- 150 g porcini mushrooms
- 150 g chanterelles
- 150 g fresh morels
- Butter for steaming
- Salt, pepper
- 1 dl bouillon
- 200 g sauce single cream
- 1 tbsp parsley, chopped
- 1 tbsp chives, chopped
- 1 tbsp thyme, chopped
- 80 g cranberries
Préparation
- Heat the "spätzle" pasta according to package and top with the grated Château Heitenried in a baking dish, bake in an oven preheated to 180 degrees for 15-20 minutes.
- For the mushroom cream sauce, coarsely chop mushrooms and sauté in butter. Deglaze with bouillon, season and boil down a bit. Then add the cream sauce and cook to desired consistency. Add herbs and cranberries, serve.
Goes well with: Venison, red cabbage, Brussels sprouts, chestnuts or an Autumn salad with nuts and cranberries.
Commentaires (2)
M.-Kitty Renkel | 06. décembre 2016 - 14:54
Walter Meier | 20. décembre 2017 - 10:22