Herb spaetzle with mushrooms

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash and chop the parsley. Mix flour, eggs, mineral water and parsley to a smooth dough. Season with salt and nutmeg. Cover and let it rest for about 1 hour. Dice bacon. Clean, wash and slice the mushrooms.

2. 2

   Peel onions and cut into rings. Grate cheese. Skip the bacon. Add mushrooms and fry. Season with salt and pepper. Take out. Add 1 tablespoon of oil to the cooking fat and fry the onions in it. Bring plenty of salt water and 1 tablespoon of oil to the boil. Put the spaetzle dough in portions on a damp spaetzle board or a large wooden board. Use a knife to scrape fine strips into the salted water. Cook the spaetzle until they float on the surface. Quench and drain.

3. 3

   Add 1 tablespoon of oil to the cooking fat and fry the onions in it. Bring plenty of salt water and 1 tablespoon of oil to the boil. Put the spaetzle dough in portions on a damp spaetzle board or a large wooden board. Use a knife to scrape fine strips into the salted water. Cook the spaetzle until they float on the surface. Quench and drain. Pour the spaetzle, cheese and bacon and mushroom mixture into an ovenproof dish. Add onion rings and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 8-10 minutes.