Cheese and mushroom spaetzle

Name: Cheese and mushroom spaetzle
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Spätzle; 7-10 Tbsp Salt; 300 g Mushrooms; 150 g Spring onions; 100 g Oyster mushrooms; 2 stem(s) flat leaf parsley; 4 TABLESPOONS vegetable oil; 7-10 Tbsp Pepper; 50 g Mountain cheese

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Spätzle
7-10 Tbsp Salt
300 g Mushrooms
150 g Spring onions
100 g Oyster mushrooms
2 stem(s) flat leaf parsley
4 TABLESPOONS vegetable oil
7-10 Tbsp Pepper
50 g Mountain cheese

Directions

1
Prepare the spaetzle in boiling salted water according to the instructions on the packet. In the meantime, clean and wash the spring onions and cut them into small pieces. Wash and clean the mushrooms and oyster mushrooms.
2
Cut the mushrooms in half. Cut oyster mushrooms possibly a little smaller. Wash parsley, shake dry, pluck leaves, chop coarsely. Heat 2 tablespoons of vegetable oil in a pan. Fry all mushrooms for 5 minutes, season with salt and pepper.
3
Add spring onions, fry for 2 minutes, put everything aside. Heat another 2 tablespoons of oil in the pan. Fry the spaetzle for 5 minutes. Also season with salt and pepper. Fold in the prepared mushroom mixture and parsley.
4
Grate cheese over it and let it melt.