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Chanterelles Spätzli

With lots of fresh chanterelles available (they still have moss on them at the grocery store) and autumn coming on, something warm and filling but not too heavy celebrating seasonal produce seemed in order. This time I didn't make the spätzli myself, but the dish came out tasty and colourful!


2 tbsp olive oil

2 onion, chopped

3-4 c chanterelles

1-2 c pumpkin, chopped

1 c ham, diced

1/2 - 3/4 c spinach, wilted

500 g spätzli

1 c mozzarella, grated

1 tsp thyme

Salt and pepper to taste

sour cream to dollop

1) Heat oil in a skillet. Sauté chanterelles. Allow them to give up their liquid, tip this out, and add the onions. Sauté until translucent and add other ingredients except the sour cream. Mix well.

2) Place in a preheated oven at 180°C until the tops are crispy and the cheese is melted. Dish up and dollop with sour cream.

Super simple and tasty, this dish hit the spot! Approved of by Hubby and Little Bit, this one's a keeper. And with all the chanterelles recently, ways of using them are necessary. This dish was tasty with the ham but could also easily do without.

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