WILDPILZTELLER

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This is my version of the highlight of every restaurant menu in Switzerland in autumn. It’s so traditionally Swiss that I couldn’t call it an English dish name. 

You typically drink ‘Sauser’ with it which is a grape must. Fresh grape juice that could become wine one day but already taking from it to drink after fermentation just started. So it contains just a tiny bit of alcohol. 

It’s many things on one plate so it’s some work but it’s a real feast!

Wildpilzteller

THE typical Swiss autumn plate.
Course Main Course
Cuisine European, Swiss
Keyword autumn, classic, lactose-free, nut-free
Prep Time 1 hr
Cook Time 30 mins
Resting time 30 mins
Servings 4 people

Ingredients

Chnöpfli

  • 400 g flour sub with 350g flour and 50g semolina if you have it
  • 1.5 tsp salt
  • 1/2 tsp turmeric
  • 1/4 tsp pepper
  • 1 deciliter soy milk
  • 3 deciliters water
  • 2 tbsp vegan butter e.g. naturli from coop

Mushrooms

  • 400 g seasonal mushrooms wild if possible
  • 2 small shallots
  • 4 tbsp vegan butter
  • 1/2 tsp salt
  • 2 cloves garlic
  • 2 tbsp tomato puree
  • 2 tbsp cognac
  • 2 deciliters red wine
  • 2 deciliters soy cream
  • 1 cube vegetable stock
  • 2 tsp corn starch
  • 2 twigs fresh thyme optional

Pears

  • 2 pears e.g. Alexander
  • 2 deciliters water
  • 4 tbsp lingonberry jam

Chestnuts

  • 15 frozen chestnuts
  • 1 tbsp sugar
  • 1 deciliter water
  • 1 pinch salt

Rotkraut

  • 1 package stewed red cabbage or if you have the patience even better: make your own somewhat like in this recipe I like https://fooby.ch/de/rezepte/18407/rotkraut-?startAuto1=0

Instructions

  • Mix all the ingredients for the Chnöpfli dough, cover the bowl with a damp tea towel and let it rest at room temperature for 30 minutes. After resting there may be some air bubbles and the dough should be very stretchy.
  • Clean and cut the mushrooms into pretty bite sized pieces. Mince the shallot and fry it with the salt in half of the vegan butter (2 tbsp) until translucent.
  • Add the garlic, mushrooms and rest of the butter (the other 2 tbsp) as well as the tomato puree. Fry until the mushrooms start to look more fried than boiled.
  • Add the cognac to the mushrooms and stir, then add the red wine and soy cream. Crumble in the stock cube, stir in the cornstarch and let it simmer uncovered on low heat until the liquid is reduced to a thick sauce hugging the mushrooms.
  • Slice the pears in half an core them. Add them to a pan with 2 deciliters of water. Wait until the water boils and then leave them in the boiling water for 5 minutes before turning off the heat.
  • Add the chestnuts to a pan with the sugar, water and salt and simmer on medium until the liquid has cooked away.
  • Boil a large pan of water and salt it generously. Take portions of the Chnöpfli dough and either cut small slices of it off a board into the boiling water (the Chnöpfli will then turn into the more German version called Spätzli) or use a special Chnöpfli sieve through which you can scrape the dough.
    When the Chnöpfli rise to the surface of the water, remove them and add them to a frying pan.
  • When all the Chnöpfli are boiled fry them with 2 tbsp of butter.
  • Heat the ready made Rotkraut.
  • Plate everything up, maybe sprinkle some fresh thyme on the mushrooms and enjoy!

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