Spätzle mit cremigem Mischpilzragout und Bergkäse

Homemade Spätzle meet a creamy mixed mushroom ragout with thyme and mountain cheese. A warming autumn dish that comes together quickly.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 300 g Wheat flour
• 4 pc Eggs
• 150 ml Milk
• 1 tsp Salt
• 1 pinch Nutmeg, grated
• 500 g Mixed mushrooms (button mushrooms, king oyster mushrooms, oyster mushrooms)
• 1 pc Onion
• 1 pc Garlic clove
• 2 tbsp Cooking oil
• 40 g Butter
• 200 ml Heavy cream
• 2 tsp Thyme, fresh, picked
• 80 g Mountain cheese, grated
• 1 bunch Parsley, chopped
• Black pepper, freshly ground

Method

1. Mix the flour, eggs, milk, 1 tsp salt and the nutmeg in a bowl to a smooth, viscous batter and let it rest for about 10 minutes.
2. Bring a large pot of salted water to a boil. Scrape the batter in portions through a Spätzle sieve or over a board into the simmering water until the Spätzle float to the top, then let them cook briefly.
3. Lift the Spätzle out with a slotted ladle, let them drain and toss them in a pan with a little butter or oil until golden brown.
4. Clean the mushrooms and slice or chop them depending on size. Finely dice the onion and finely chop the garlic.
5. Heat the oil in a large pan and fry the mushrooms over medium to high heat for about 6 to 8 minutes, until they have released their liquid and taken on color.
6. Add the butter, then sauté the onion and garlic until the onion is translucent. Season with salt and pepper.
7. Pour in the cream, stir in the thyme and let everything reduce for 3 to 4 minutes until creamy.
8. Add the Spätzle to the ragout, gently toss and serve sprinkled with mountain cheese and parsley.