Summary

Ingredients

• 200 g chanterelles
• 50 g mountain cheese
• 1 small onion (s)
• 1 sprig leaf parsley
• 2 tablespoon clarified butter
• 300 g spaetzle, from the coolin shelf
• 100 g whipped cream
• 50 ml vegetable stock
• salt and pepper
• nutmeg

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Instructions

1. Clean the mushrooms, dice the mountain cheese, peel the onion and cut into fine cubes. Rinse the parsley, shake dry, pluck and chop.
2. Heat 1 tablespoon clarified butter in a pan. Fry the chanterelles all over for 3 - 5 minutes. Add the onion and fry briefly. Take everything out.
3. Heat the remaining clarified butter in the frying fat and fry the spaetzle all over. Add the cream, stock and fried chanterelles and simmer for approx. 5 minutes. Season to taste with salt, pepper and nutmeg.
4. Sprinkle the cheese cubes over the spaetzle, let it melt and stir in. Sprinkle with parsley and serve.