Parsley Spaetzle with Mushrooms

A delicious mushroom dish for any occasion!

Parsley rinse, leaves briefly bring to a boil in salted water. Drain, squeeze and crush.

Mix flour, eggs, melted pepper, butter, salt and nutmeg. Add parsley puree, knead in.

Rinse mushrooms, clean. Chop two-thirds, cut rest into slices. Peel shallots, sauté in hot fat. Add minced mushrooms and juice of one lemon, sauté. Season. Add clear soup, cook for about five minutes. Puree.

Add garlic cream. Add mushroom slices and cook for 1-2 minutes. Season to taste.

Boil plenty of salted water. Using a pan knife, spread a small amount of pasta dough onto a damp wooden board. Dip board into the water for about 3 seconds and scrape in narrow strips of dough. Make spatulas for two minutes.

Remove, drain and serve with sauce. Garnish with parsley if desired.

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