Mushroom Spaetzle Pan

For the mushroom spaetzle pan, first prepare a spaetzle dough from egg, milk, salt, oil and flour.

Bring a pot of salted water to a boil. Scrape the spaetzle through a spaetzle strainer, boil gently for about 10 minutes and strain. Chop the onion and the champions, salt them and fry them in a pan with oil for about 5 minutes at medium heat.

Add water and whipping cream and season with the bouillon cube, parsley and salt. Then mix with the spaetzle and the mushroom spaetzle pan.

Preparation Tip:

If you're in a hurry, just use store-bought spaetzle. The mushroom spaetzle pan goes very well with a green salad.

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