Mushroom and Cheese Spaetzle

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 300 g spaetzle (e spaetzle), dried or the equivalent amount fresh
  • salt
  • 1 small Head pointed cabbage (approx. 600 g)
  • 500 g mushrooms
  • 60 g butter
  • pepper
  • Nutmeg, grated
  • liter ⅛ vegetable stock
  • 150 g crème fraîche
  • 200 g cheese, rated Gouda cheese
  • 2 medium onion (s)
  • Fat for the shape
Mushroom and Cheese Spaetzle
Mushroom and Cheese Spaetzle

Instructions

  1. Cook the spaetzle in salted water for about 16 minutes.
  2. In the meantime, cut the pointed cabbage into strips. Halve the mushrooms. Heat 20 g butter in a pan, steam the cabbage in it over high heat for 5 minutes while turning. Season with salt, pepper and nutmeg. Remove.
  3. Fry the mushrooms in 25 g of hot butter. Deglaze with broth. Bring to the boil, remove from heat and stir in crème fraîche. Spice up.
  4. Drain the spaetzle, put half of it in a greased baking dish, sprinkle with 100 g cheese. Top with the pointed cabbage and mushrooms. Spread the rest of the spaetzle on top, sprinkle with the remaining cheese.
  5. Gratinate in a hot oven at 225 ° C top / bottom heat for about 10 minutes.
  6. Cut the onions into rings, fry them in 15 g butter until golden brown and place on the finished spaetzle.

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