Smoky Mushroom And Spinach Spaetzle Recipe

German cuisine · 371 calories

Smoky Mushroom and Spinach Spaetzle recipe

About this recipe

Smoky Mushroom and Spinach Spaetzle is a delightful fusion of German-inspired comfort food and modern vegetarian cooking. Made with chickpea flour spaetzle, this dish is both hearty and nutritious. The smoky mushrooms lend an earthy depth of flavor, while the fresh spinach provides a vibrant contrast. A savory sauce made with garlic, soy sauce, and smoked paprika ties everything together in a satisfying way. This recipe is high in protein, delivering 30g per serving, making it perfect for a post-workout lunch or a wholesome midday meal. With tender homemade spaetzle and a combination of bold yet balanced spices, this dish is sure to please your taste buds and keep you energized for the day. Whether you're a fan of German cuisine or simply looking for a vegetarian recipe to add to your rotation, Smoky Mushroom and Spinach Spaetzle is a must-try!

Ingredients

  • NaN Trs Gram Flour
  • - Biona Capers In Olive Oil
  • 500G Mixed Wild Mushrooms, 500G
  • 1 Bunch Spinach Fresh 1 Bunch
  • 100 G Jumbo Garlic 100g
  • - Amoy Dark Soy Sauce
  • - La Chinata Sweet Smoked Paprika
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g
  • 250 Ml Trs Lemon Juice 250Ml

Instructions

  1. 1. Mix chickpea flour, water, and a pinch of salt in a bowl to form a smooth batter for spaetzle.
  2. 2. Heat a large pot of salted water until boiling, then drop small dollops of batter into the water using a spoon.
  3. 3. Cook the spaetzle until they float to the surface, then drain and set aside in a bowl with a drizzle of olive oil.
  4. 4. Heat olive oil in a pan over medium heat and sauté chopped garlic until fragrant.
  5. 5. Add sliced mushrooms and cook for 5-7 minutes until browned and tender, stirring occasionally.
  6. 6. Toss fresh spinach into the pan and cook until wilted, about 2 minutes.
  7. 7. Stir in soy sauce, smoked paprika, black pepper, and adjust salt to taste.
  8. 8. Add the cooked spaetzle to the pan and toss everything together to coat evenly.
  9. 9. Finish with a splash of lemon juice for brightness and mix well.
  10. 10. Serve warm in bowls, garnished with fresh herbs if desired.