Recipes

Porcini mushroom sauce

100 ml white wine

300 ml chicken stock

300 ml cream

500 g fresh porcini mushrooms

salt, pepper, lemon juice

Spinach dumplings

½ onion

1 clove of garlic

50 g butter

5 eggs

350 g poached spinach

500 g spaetzle flour

salt, pepper, nutmeg

100 g Black Forest ham cut into thin strips

Porcini mushroom sauce: Reduce the white wine almost completely, add the chicken stock and reduce to a syrupy consistency. Add the cream, bring to the boil and season to taste with salt, pepper and lemon juice.
Clean, wash and slice the porcini mushrooms. Fry in olive oil and butter. Season with salt, pepper and lemon juice and add to the cream sauce.

Spinach dumplings: Cut the ham into thin strips. Clean and wash the spinach leaves and bring to the boil once in salted water, cool in iced water and squeeze out very well. Sauté the finely chopped onion and garlic in butter.
Puree the eggs, onion, garlic and spinach in a blender jar. Mix with the flour, but do not beat until thick. Season with salt, pepper and nutmeg. Pass through a potato slicer into boiling salted water and boil well once. Remove from the water with a sieve scoop, drain well and arrange in deep plates. Sauté the strips of ham briefly in butter and spread over the spinach dumplings.

Serve the porcini cream sauce with the spinach dumplings.

Recipe by Ludwig Bechter, Gasthaus Lamm, Bühl
Photo: Schutzverband der Schwarzwälder Schinkenhersteller