Zoodles mit frischen Pfifferlingen in cremiger Sauce
Zoodles with fresh chanterelles in a creamy sauce
A delicious variant of fresh chanterelles, in a creamy sauce, in combination with zucchini noodles, the zoodles. Light summer meal...
Zutaten
Chanterelles and Sauce:
- 800 G chanterelles
- 1 Onion
- 1 clove of garlic
- 1 lemon
- 1 el butter
- 1 el spelled flour*
- 200 ml milk 3.8% fat
- kosher salt*
- Pepper*
- Freshly grated nutmeg
- 2 el Creme fraiche Cheese
- 10 G Parsely 0.5 fret
zoodles:
- 4 zucchini
- 2-3 el native olive oil*
- kosher salt*
- Pepper*
Facilities:
- spiral cutter
- Pan*
Anleitungen
Chanterelles and Sauce:
- Clean the mushrooms and rub off dirt with kitchen paper. Tear large chanterelles apart.
- Peel onion and garlic. Finely dice both.
- Squeeze lemon.
- Melt the butter in a pan and sauté the mushrooms in it, remove and set aside.
- Now add the onion and garlic cubes to the pan and sauté until translucent.
- Dust the onions with spelled flour and give them a light colour. Deglaze with lemon juice while stirring. Add the milk and bring everything to a boil. Reduce heat and let simmer gently for about 5 minutes .
- Season to taste with salt, pepper and a pinch of freshly grated nutmeg. Stir in ⅔ of the mushrooms and crème fraîche and season again.
Zodles:
- Wash zucchini and cut into "spaghetti" using a spiralizer.
- Cook the zucchini noodles with a little salt for 3 minutes or fry them briefly in a hot pan with olive oil.
Serve:
- Toss the zoodles in the sauce (or cook in it). Arrange on preheated plates and top with reserved chanterelles.
- Wash the parsley, shake dry, chop roughly and sprinkle over the chanterelles.
Nutrition Label
Serving: 1Port.Calories: 150kcalCarbohydrates: 7gProtein: 8gFat: 9g
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