Summary

Ingredients

• 200 g chanterelles
• 200 g mushrooms
• 2 shallot (s)
• 1 tablespoon butter or margarine
• 300 g spaetzle, homemade or from the coolin shelf
• salt
• 200 ml forest mushroom stock, (from the jar); alternatively broth
• pepper
• 1 tablespoon lemon juice
• 200 g processed cheese with mushrooms
• 200 g cherry tomato (s)
• 0.5 ½ bunch parsley, smooth

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Instructions

1. Clean the mushrooms with a brush or carefully but thoroughly rub them with a damp cloth. Then clean (i.e. cut out or cut off damaged areas and hard stem ends) and cut into small pieces. Finely chop the peeled shallots.
2. Heat butter or margarine in a pan, fry shallots and mushrooms vigorously. Cook the spaetzle in plenty of salted water. Deglaze the mushrooms with the stock or stock, season with salt and pepper, add the lemon juice. Then let the cheese melt in it. Wash the cherry tomatoes, cut in half, add to the mushrooms and heat briefly.
3. Rinse the parsley, pat dry and chop finely.
4. Drain the spaetzle, serve with the mushroom and cheese sauce and sprinkle with parsley on the table.