Alimonia

Gluten-free spaetzle pan with wild mushrooms

28.8.2023

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Author:

Alimonia

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Hearty dishes

Gluten-free∙∙

Homemade spaetzli have been on my to-do list for a long time, but until now I was always afraid of the preparation or failure! Fortunately, the temptation to simply try it won out, which is why I am now happy to share my delicious recipe with you! The dough made from buckwheat flour only has a few ingredients, is gluten-free and is prepared in no time at all. The buckwheat flour provides you with important nutrients such as B vitamins, vitamin E, iron and calcium. In addition, 100g of buckwheat can cover almost half of your magnesium needs and, thanks to the high protein content, supply your body with all eight essential amino acids. With the help of a spaetzli press, you can have incredibly delicious, fresh and healthy spaetzli in no time at all, which you can process in a variety of ways. In my version, the spaetzli are accompanied by fresh wild mushrooms, olives, fresh herbs and spicy cheese, which ensures a great taste! I hope you have fun trying it out and I assure you, you will succeed😊

Ingredients

spaetzle dough

300g buckwheat flour
3 eggs (vegan: 45g lupin flour + 135ml water)
150ml plant milk or cow's milk
1 1/2 teaspoons salt
1/2 teaspoon nutmeg
some pepper

Additionally

250g fresh wild mushroom mix
3 red onions
40g black olives, pitted and chopped
125g Roquefort cheese or Gorgonzola - vegan option: yeast flakes or vegan Parmesan
120g Parmesan, grated
1/2 tsp paprika powder
some pepper
some fresh oregano
1/2 bunch of fresh coriander or parsley

This is how it's done

To make the spaetzle dough, first put the buckwheat flour in a bowl and mix with salt, pepper and the eggs. Gradually add the plant milk and stir vigorously with a wooden spoon. The dough should be tough and tear off the spoon, then it is perfect. Cover with a dry kitchen towel and leave to rest for 20 minutes.
In the meantime, bring a large pot of salted water to the boil.
Preheat the oven to 220 degrees top/bottom heat.
Peel the onions and cut into small cubes. Clean the wild mushrooms and fry them together with the onions in a pan with a little oil for about 5 minutes until translucent. As soon as they have a nice color, put them aside.
Chop the olives into small pieces. Wash the coriander, pat dry, chop finely and put both to one side.
After 20 minutes, put the dough in portions into a spaetzle press and press into the gently simmering water. As soon as the spaetzle floats to the surface (after about 1-2 minutes), remove it with a slotted spoon, place it in a sieve and rinse in cold water. Process the remaining dough in the same way.
Now add the spaetzli, the wild mushroom-onion mixture, the olives, herbs and spices into a greased baking dish.
Cut the Roquefort into bite-sized pieces and carefully fold in together with the grated Parmesan. Finally, sprinkle grated Parmesan on top and then bake in the oven for about 20-25 minutes.
Arrange the spaetzli in deep plates and serve with grated Parmesan.