Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 150 g blue cheese (Bavaria Blu)
- 150 g Gouda
- 400 ml cream
- 500 g mushrooms
- 1 tablespoon sour cream
- 1 kg spaetzle
- 1 large onion (s)
- 1 clove garlic
- 2 tablespoon, heaped parsley
- 1 ½ teaspoon vegetable stock powder
- salt and pepper
- butter
Print Recipe
Pin Recipe Instructions
- Dice the onions, garlic and mushrooms. Put butter in a pan, sauté the onions, garlic and mushrooms until the mushrooms are smaller and the onion is translucent.
- Prepare (cook) the spaetzle according to the instructions on the packet.
- In the meantime, lightly grind the Gouda and blue cheese. When the onion is translucent, add the cheese and cream. Melt the cheese completely in the cream. Season to taste with parsley, vegetable stock, salt and pepper. If necessary, add 1 tablespoon sour cream (makes it a little lighter in taste).
- Arrange and serve on plates.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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