Summary

Ingredients

• 100 g spaetzle
• 1 liter water
• 1 teaspoon salt
• 2 teaspoons butter
• 2 onions)
• 400 g mushrooms
• 300 ml water for the sauce
• 1 teaspoon vegetable stock, instant
• 4 tablespoon sweet cream
• Sauce thickener

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Instructions

1. Cook the spaetzle in salted water for 12-15 minutes until al dente.
2. In the meantime, melt the butter in a pan and sauté the finely chopped onion until translucent.
3. Clean the mushrooms, cut into slices and add to the onion. Let something sear and fill up with the water. Season with the vegetable stock and simmer covered for about 15 minutes.
4. Then refine with the cream and thicken with the sauce thickener.
5. Place the spaetzle on a plate and serve with the sauce.