Mushroom and Herb Spaetzle with Roasted Honey Onions

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

  • 750 g flour
  • 7 egg (s)
  • water
  • 1 kg mushrooms, fresh
  • 7 onion (s)
  • 3 tablespoon butter
  • 250 g Emmentaler, rated
  • 2 bunches parsley
  • 1 teaspoon paprika powder
  • 2 tablespoon honey
  • salt and pepper
Mushroom and Herb Spaetzle with Roasted Honey Onions
Mushroom and Herb Spaetzle with Roasted Honey Onions

Instructions

  1. Beat the flour with the eggs, 250 ml of water and a little salt vigorously until the dough starts to bubble. Let rest.
  2. Bring water and 1.5 teaspoons of salt to a boil in a large saucepan. Press the dough through a spaetzle press into the boiling salted water. As soon as the spaetzle come to the surface, skim off with a slotted spoon and set aside.
  3. Clean and quarter the mushrooms, finely dice 2 onions. Melt 1 tablespoon butter in a pan and fry the onion cubes with the mushrooms. Season with salt and pepper.
  4. Mix the spaetzle, mushrooms, Emmental cheese and the finely chopped parsley in a roasting pan and finish cooking in a preheated oven at 200 ° C for 15-20 minutes.
  5. In the meantime, cut 5 onions into rings, fry them in a pan with the remaining butter, paprika and honey until golden. Place the roasted honey onions on the mushroom spaetzle and serve.

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