Spätzle with Mushroom Parsley Cream

Fluffy spätzle meets creamy mushrooms with parsley and a hint of Parmesan. A light, homestyle dish for after work that doesn't need a heavy cream sauce.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 400 g Flour (type 405)
• 3 pc Eggs
• 100 ml Water
• 1 tsp Salt
• pinch Nutmeg, freshly grated
• 400 g Mushrooms
• 1 pc Onion
• 1 pc Garlic clove
• 1 tbsp Cooking oil
• 10 g Butter
• 150 g Schmand (sour cream)
• 30 g Parmesan, grated
• 1 bunch Bunch of parsley
• Pepper
• Salt

Method

1. Stir together the flour, eggs, water, 1 tsp salt and a pinch of nutmeg in a bowl to form a smooth, viscous batter and let it rest for about 10 minutes.
2. Bring a large pot of well-salted water to a boil. Press the batter in portions through a spätzle press or over a spätzle board into the simmering water.
3. When the spätzle rise to the surface after about 2 to 3 minutes, lift them out with a slotted spoon, let them drain briefly and toss them in a bowl with a little oil so they don't stick together.
4. Clean the mushrooms and slice them. Finely dice the onion and garlic.
5. Heat the cooking oil in a large pan and fry the mushrooms over medium to high heat until golden brown, then season with salt and pepper and remove from the pan.
6. Melt the butter in the pan and sweat the onion and garlic until translucent.
7. Return the mushrooms to the pan, stir in the Schmand and heat everything briefly without boiling. Season with salt, pepper and nutmeg to taste.
8. Add the spätzle to the pan and fold them in. Sprinkle the Parmesan and the finely chopped parsley on top, toss briefly once more and serve immediately.