½ C vinegar
½ C water
¼ onion, sliced
¼ stalk celery or 1 tsp celery seed
¼ carrot, chopped
1/16 tsp mustard seeds
¼ tsp salt
1 tsp honey
¼ tsp ginger
Mix together in a sauce pan and bring to a boil.
1 portobello cap
¼ – ½ C blanched, teneral cicadas
¼ lemon, sliced
Mix mushroom and cicadas together in a bowl. When the liquid is boiling, pour it over the mushroom-cicada mixture.
Add the lemon slices, cover the bowl, and let the mixture marinade for at least several hours (preferably, overnight).
Drain, then sauté the mushroom, cicadas, onion, and carrots (and celery) in olive oil.
1-2 T whole wheat flour
2 T yogurt
2 T raisins
Heat the marinade mixture. Give the peppercorns, cloves, and mustard seeds some time to add their flavors to the mixture, then remove them.
Stir a little of the marinade into the flour, then stir that back into the whole batch, and cook until thickened.
When the mixture is thickened, turn off the heat and add the yogurt and raisins.
whole wheat flour, as needed
Beat the egg slightly, then mix enough whole wheat flour into it to form a thick batter. Use a spatula to mash through a colander into boiling water.
Remove when cooked.
Serve the sauerbraten over the spätzle, with the gravy drizzled/poured over the top.