Mushroom, Ham and Spaetzle Pan
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
- 340 g mushrooms, sliced, out the lass
- 2 large onions
- 0.5 ½ bunch parsley, chopped, frozen is also possible.
- 600 g spaetzle, homemade
- 0.2 liters broth
- 0.3 liters cream
- 300 g processed cheese
- 150 g ham, thinly sliced
- Salt water for the spaetzle
Print Recipe
Pin Recipe Instructions
- As a homemade spaetzle, I can recommend the spaetzle without water, only with eggs. However, I used 500 grams of flour, a little salt and 12 eggs so that the dough flows better through the spaetzle slicer. He can`t be too tough for that. Prepare the spaetzle according to the recipe.
- Dice the onions. Drain the mushrooms well.
- Cut the ham into small slices of about 1 cm and fry lightly in a pan with a little oil, then remove. Leave the oil in the pan.
- In the same pan, mix the onion cubes with the paprika powder and fry until translucent. Add the mushrooms and fry them. Season with a little salt and pepper.
- Put the still warm spaetzle in a saucepan and place on a hot stove. Add the ham, onions, mushrooms, broth, cream and processed cheese.
- Briefly heat everything together. Finally fold in the parsley.
- You can also serve pork fillet medallions baked with cheese.
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