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
Print Recipe
Pin Recipe Instructions
- Beat the flour with the eggs, 250 ml of water and a little salt vigorously until the dough starts to bubble. Let rest.
- 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.
- 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.
- 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.
- 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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