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Porcini spätzle with wild garlic cheese pesto: savoury and spring green

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1 Comment
★★★★★ (5.0)
Posted on: 2022-03-25
 
Porcini spätzle with wild garlic pesto

Porcini mushroom powder in the dough, wild garlic pesto on top

approx. 30 min. active Easy ↓ To the recipe
Servings4 people
Active timeapprox. 30 min.
Total timeapprox. 40 min.
contains gluten (wheat)contains eggcontains milk (Parmesan)contains nuts (walnuts)

Spätzle is often served only with a sauce or cheese. Yet they can be so much more.

For this version, we mix Porcini mushroom powder directly into the dough, which gives an evenly intense Liquid aroma. A fresh pesto made from wild garlic, walnuts and Parmesan is the perfect match.

Following our wild garlic Spätzli, this is the next green idea for wild garlic season.

Porcini spätzle on the plate
Spätzle with pesto from above
Porcini spätzle on the plate
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Ingredients

Quantity:
For the porcini spätzle
370 gWhite flour
4 Stk.Eggs
150 mlWater
30 gPorcini mushroom powder
For the wild garlic pesto
160 gWild garlic
130 gOlive oil
50 gWalnuts
30 gParmesan
Salt and pepper

Step by step

If you're in a hurry: the compact recipe card further down summarises everything.

Spätzle

1

Dough

Mix the flour and Porcini mushroom powder, make a well and add the eggs and water. Stir everything together with the whisk, then beat the dough with a wooden spoon until air bubbles rise and it runs thickly off the spoon.

You'll need these
White flour, 1 kg
White flour, 1 kg
View in shop →
Porcini mushroom powder, 100 g
Porcini mushroom powder, 100 g
View in shop →
2

Cooking

Bring salted water to the boil. Scrape the dough from the board into it so the spätzle come out elongated, or press it through a spätzle grater for small dumplings. After a short time, skim them out and let them drain.

Porcini spätzle

Pesto

1

Blend the pesto

Wash the wild garlic and chop it finely with the walnuts. Grate the Parmesan and blend everything with the olive oil in a blender or with an immersion blender. Season with salt and pepper and serve with the spätzle.

Compact · for printing

Porcini spätzle

Quantity4 people
Active timeapprox. 30 min.
Total timeapprox. 40 min.
DifficultyEasy
Baking temperatureStove
Baking timecook for a few min.

Ingredients

Quantity:
For the porcini spätzle
For the wild garlic pesto
↑ Detailed instructions with pictures

Preparation

  1. Spätzle: Mix and beat the flour, porcini mushroom powder, eggs and water, scrape into salted water, skim off.
  2. Pesto: Blend the wild garlic, walnuts, parmesan and olive oil, season to taste.

Nutritional values per 100 g

479kcal
25.8 gFat
53.1 gCarbohydrates
7.7 gProtein

Storage & shelf life

In the refrigerator for up to 3 days.

Everything for this recipe

Recommended by our bakery, in exactly the sizes this recipe has been tested with.

White flour, 1 kg
White flour, 1 kg
View in shop →
Porcini mushroom powder, 100 g
Porcini mushroom powder, 100 g
View in shop →
Wild garlic powder 100 g
Wild garlic powder 100 g
View in shop →

Delivery in 1 to 2 working days · Free shipping from CHF 100*

To make sure it succeeds

Be careful when foraging

Lily of the valley and autumn crocus look similar to wild garlic and are poisonous. Only wild garlic smells of leek and garlic.

Pesto for later

Covered with oil, the pesto keeps in the fridge for several days.

Other powders

Instead of porcini mushroom powder, wild garlic or spinach powder also work well in the dough.

Frequently asked questions

In the fridge for up to three days.

Yes, pine nuts or almonds work just as well.

Then use basil and a little wild garlic powder.

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Posted in: Cooking, Main courses, Seasonal recipe ideas, Spring & Easter

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Comments

  • Rezept Bärlauchpesto
    By: Berney Stéphanie On 2025-03-30
    Rating:
    ★★★★★ (5.0)

    Vielen Dank für die tolle Rezepte um's Bärlauch. Mir würde es interessieren: wie lange ist das Bärlauch Pesto haltbar?
    Danke

    Replied by: Rebecca Odermatt On 2025-03-31 Guten Tag Stéphanie
    Das fertige Pesto kannst Du gerne in ein Glas geben und die oberste Schicht grosszügig mit Olivenöl aufgiessen und am Ende mit einem Deckel verschliessen. So hält sich das selbst gemachte Pesto für ca. 2 Wochen im Kühlschrank. Wenn Du das Pesto noch länger aufbewahren möchtest, so kannst Du es problemlos 2–3 Monate einfrieren.

    Ich hoffe, ich konnte Dir weiterhelfen und wünsche Dir viel Spass beim Ausprobieren. Ganz liebe Grüsse Rebecca

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