Spaetzle with mushrooms and spinach
- 500 g baby chestnut mushrooms
- 1 kg fresh spinach or 400 g cooked spinach
- 200 ml cooking cream
- 2–3 cloves of garlic
- 3 slices of bacon
- 200 g spaetzle
- oil, salt and pepper
Finely dice the bacon. Fry until crisp then set to one side.
Sauté the crushed garlic in a little oil. Rinse the mushrooms under running water then add to the pan. Season with salt and pepper, fry until golden, then add the cooked, drained spinach and thicken with the cream.
Cook the noodles, stir into the sauce, then sprinkle with the crispy bacon and serve immediately.