Creamy Chanterelle Mushroom Sauce with Fresh Egg Spaetzle

An Autumn Family Meal

This autumnal mushroom dish is very popular with many families from the third year of life onwards. The soft spaetzle are wonderfully easy to chew, while the creamy sauce provides a comforting feeling on chilly days. At the same time, the meal offers valuable energy for active little explorers.

Ingredients

For about 2 to 3 portions, you will need the following ingredients:

• 250 g fresh chanterelle mushrooms
• 1 small onion
• 1 tbsp butter (or canola oil)
• 200 ml heavy cream (or oat cream for a plant-based option)
• 50 ml low-sodium vegetable broth
• 1 pinch of pepper
• Some freshly chopped parsley
• 300 g fresh egg spaetzle (store-bought or homemade)

Preparation

1. Clean the chanterelles thoroughly and cut any large mushrooms into bite-sized pieces.
2. Peel the onion and chop it into very fine dice.
3. Melt the butter in a pan over medium heat and sauté the diced onion until translucent.
4. Add the mushrooms and fry gently for about five minutes until they soften.
5. Deglaze the pan with the vegetable broth and the cream.
6. Let the sauce simmer on low heat for about ten minutes until a smooth, creamy consistency forms.
7. Meanwhile, heat or cook the egg spaetzle in hot water according to the package instructions.
8. Refine the sauce with a little pepper and parsley, then serve together with the spaetzle.
9. Allow the dish to cool down well and check the temperature before feeding.

Variations and Tips

Vegetable Variation: If your child prefers other flavors, you can easily prepare this recipe with small zucchini cubes or grated carrots instead of mushrooms.

For the whole family: Adults can add a pinch of salt, freshly ground black pepper, or a squeeze of lemon juice to their portion at the table.

Storage: Leftovers will keep covered in the refrigerator for up to two days. Mushroom dishes can safely be reheated the next day if brought to a piping hot temperature.

Freezing: The cream sauce freezes fairly well in a suitable container. It might lose a bit of its creaminess when thawed, but it will still taste delicious.

Allergy and Safety Information

This recipe contains dairy, egg (in the spaetzle), and wheat. These are among the most common allergens. Always introduce new ingredients one at a time and in small amounts.

Mushrooms must always be fully cooked for toddlers to ensure they are easy to digest. Raw or undercooked mushrooms are not suitable for young children.

If you have any uncertainties about your child's diet or potential allergies, it is best to consult your pediatrician.

Nutrients for Little Explorers

Chanterelles bring valuable dietary fiber and B vitamins to the plate. These support the energy metabolism of active children. The combination of carbohydrates from the spaetzle and fat from the cream also ensures long-lasting satiety.