Spaetzle with Mushroom Cream Sauce

Summary

Ingredients

• 500 g spaetzle, from the coolin shelf or homemade
• 30 g butter
• 1 ½ shallot (s)
• 2 carrot (s)
• 0.25 ¼ small celeriac
• 200 g mushrooms, brown
• 20 g flour
• 200 ml vegetable stock
• 6 tablespoon white wine, dry
• 6 tablespoon heavy cream
• 1 handful parsley
• salt and pepper

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Instructions

1. Fry the spaetzle in a little butter.
2. Clean the mushrooms and cut into thin slices. Peel the carrots and also cut them into slices. Peel the celeriac and cut into small cubes.
3. First sauté the carrots in the butter until translucent, then add the celery and shallots and sauté them. Then add the mushrooms and sauté well. Dust with flour, add the vegetable stock and the wine, season well with salt and pepper and simmer gently for 10-15 minutes. Add the cream and parsley and season again to taste.
4. Serve the mushrooms with the spaetzle.