Bacon and mushrooms spätzle gratin recipe

Spaetzle gratin
INGREDIENTS (for 4 people):
  • 500 gr spätzle
  • 15 gr trumpette de la mort dried
  • 50 gr diced bacon
  • 125 ml cream
  • 2 garlic cloves
  • 100 gr grated parmesan
  • 25 gr butter
  • a big sprig of fresh parsley chopped
  • a spoon of olive oil

Revive the trumpette de la mort in warm water for an hour. Rinse them well 3-4 times, dice them and stir fry in olive oil with one garlic clove. Once cooked, add cream and let it thicken.

Boil the spätzle in salted boiling water for 2 minutes and drain them.

Meanwhile, stir-fry the diced bacon in a separate pan with a garlic clove and the butter. Add the spätzle and stir-fry them as well for 5′. Add the mushroom sauce and mix well. Put on a tray and cover with grated parmesan. Bake in the oven at 200°C for 15′.


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