Spaetzle with Mushroom Cream Sauce

Ingredients

Instructions

1. 1

   Clean the mushrooms and slice thinly; finely chop the shallots and parsley.

2. 2

   Heat half the butter in a large pan and fry the mushrooms over high heat for 5-7 minutes until golden brown.

3. 3

   Add the shallots to the mushrooms and sauté for 2 minutes until translucent.

4. 4

   Deglaze with vegetable bouillon and reduce the liquid by half over medium heat.

5. 5

   Stir in the cream, bring to a brief boil, and season with salt and pepper.

6. 6

   Heat the remaining butter in a separate pan and fry the spaetzle over medium heat for 5 minutes until golden yellow.

7. 7

   Toss the spaetzle with the cream sauce and garnish generously with chopped parsley before serving.