Herbal spaetzle with mushrooms

Name: Herbal spaetzle with mushrooms
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 collar Parsley; 300 g Flour; 4 Eggs (size M); 7-10 Tbsp salt, nutmeg, pepper; 3-4 Tbsp Mineral water; 50 g streaky smoked bacon; 250 g Mushrooms; 2 medium-sized onions; 100 g Raclette cheese; 2-3 TABLESPOONS Oil

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 collar Parsley
300 g Flour
4 Eggs (size M)
7-10 Tbsp salt, nutmeg, pepper
3-4 Tbsp Mineral water
50 g streaky smoked bacon
250 g Mushrooms
2 medium-sized onions
100 g Raclette cheese
2-3 TABLESPOONS Oil

Directions

1
Wash and chop the parsley. Mix with flour, eggs, 1 tsp. salt, nutmeg and mineral water to a smooth, thick dough. Leave to rest for about 1 hour
2
Dice the bacon. Clean, wash and slice the mushrooms. Peel onions and cut into rings. Grate cheese
3
Skip the bacon. Add mushrooms and fry. Season with salt and pepper and take out. Add 1 tablespoon of oil to the frying fat and fry the onions in it
4
Bring plenty of salt water and 1 tablespoon of oil to the boil. Spread the spaetzle dough in portions on a moistened board. Scrape fine strips into the water with a long knife and cook for 3-4 minutes each time until they float on top. Lift them out with a skimmer
5
Pour the spaetzle, cheese and mushroom mixture into an oiled ovenproof dish. Add the onions. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 8-10 minutes
6
Drink: beer or red wine