Lunch

Spätzle in Brown Butter with Sautéed Mushrooms & Crispy Sage

Name: Spätzle in Brown Butter with Sautéed Mushrooms & Crispy Sage
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 300g fresh spätzle (or dried; adjust cooking time); 250g mixed mushrooms (cremini, oyster, shiitake), sliced; 100g unsalted butter; 12 fresh sage leaves; 2 cloves garlic, thinly sliced; 120ml vegetable or chicken stock; salt and freshly ground pepper; 60g Emmental or Gruyère, finely grated; fleur de sel for finishing

Tender, pillowy spätzle tossed with a golden brown-butter emulsion, earthy mushrooms sautéed until golden, and crispy sage leaves. Finished with a shower of grated Emmental and a crack of black pepper.

608calper serving 13gprotein 12gcarbs 58gfat 10min prep 15min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this