Summary

Ingredients

• 50 g porcini mushrooms, or mixed mushrooms, dried
• 500g flour
• 4 medium egg (s)
• 220 ml water
• 2 teaspoons salt
• 1 large onion (s)
• 200 g mushrooms
• 200 g cream
• 1 teaspoon broth, instant
• salt and pepper
• Butter, for frying
• possibly parsley

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Instructions

1. Finely grind the dried mushrooms. Process together with flour, eggs, water and salt to make a spaetzle dough and cook. Firmer spaetzle are best suited for the sauce.
2. Finely chop the onions, cut the mushrooms into slices, fry both with butter in a large pan. Deglaze with cream and reduce a little. Add spaetzle to the mushroom sauce and season with instant stock, salt and pepper. Serve sprinkled with chopped parsley.
3. Breaded schnitzel goes very well with it.