Summary

Ingredients

• 150 g spinach, frozen
• 250 g flour
• 2 egg (s)
• 1 teaspoon salt
• 2 onions)
• 250 g mushrooms
• 20 g butter or mararine
• 150 g crème fraîche
• Pepper, whiter
• 150 g cheese (Emmentaler, Alläuer)

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Instructions

1. Spinach undefrosted with 3 tablespoon. Thaw water over low heat. Then take it out and let it cool down. Flour, eggs, 1 teaspoon salt, 5 tablespoon. Work the water and spinach into a smooth, bubbling batter. Squeeze the spaetzle into a large saucepan with boiling salted water, allow it to boil once, add cold water, allow it to boil a second time and remove it with a slotted spoon. Repeat this until the batter is used up.
2. Peel and finely dice the onions. Clean the mushrooms and cut them into leaves. Heat the fat. Stew the onions and mushrooms in it for about 5 minutes. Stir in the creme fraiche, heat briefly and season to taste with salt and pepper. Place the spinach sparrows in a greased, flat baking dish. Pour the sauce over the spinach spaetzle, then pour the finely grated cheese over it. Baked in a preheated oven (electric stove: 200 degrees, gas stove level 3) until golden brown.