Summary

Ingredients

• 250 g flour
• 190 ml water
• 2 egg (s)
• 1 teaspoon butter
• 2 tablespoon RAMA Cremefine for cooking
• 2 tablespoon sour cream
• 100 g cheese (Grünländer)
• 500 g mushrooms, (or other mushrooms)
• salt and pepper
• 2 teaspoons broth, instant (garden vegetable bouillon)
• 1 onion (s)
• Roasted onion (s) to sprinkle with

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Instructions

1. Spaetzle dough:
2. Mix the first 4 ingredients loosely, knock the dough off well until it bubbles. When using the spaetzle slicer, the dough should be a little firmer. Pour the dough into boiling salted water, bring to the boil with open, boiling water a few times until they float on the surface. Take out the spaetzle, rinse with cold water, drain well.
3. Mushrooms:
4. Chop 1 onion and fry in a teaspoon of butter. Add the chopped mushrooms to the pan. Season with salt, pepper, 2 teaspoons of garden vegetable bouillon, 2 tablespoons of rama couliness and 2 tablespoons of sour cream. Let it simmer for a few minutes.
5. Then mix the well-drained spaetzle with the mushrooms and mix with the finely chopped Grünland cheese.
6. Melt the cheese, mix everything together and arrange on the plate. If you like, you can sprinkle the spaetzle with roasted onions.
7. A green salad goes well with it.