Creamy Vegan Spaetzle with Porcini Sauce & Crispy Onions
30 min
Vegan
28158
For 2 Portions
250 g
cremini mushroom
250 g
vegan spaetzle noodle
100 ml
vegan heavy cream
10 g
porcini mushroom, dried
5 g
parsley, fresh
2
yellow onion
100 ml
water
6 tbsp
vegetable oil
2 tbsp
wheat flour
1 clove(s)
garlic
1 tbsp
soy sauce
1/2 tsp
thyme, dried
salt
pepper
1. All set?
2. Pour boiling water over dried mushrooms and leave to soak.
3. Peel half of the onions and finely dice.