Mushroom Cream-Style Ragout (No Dairy) with Spätzle

Ingredients

• 250 gWheat flour
• 2 pcsEgg
• 120 mlWater
• 300 gMushroom
• 1 pcsOnion
• 1 cloveGarlic
• 10 gParsley
• 15 mlRapeseed oil
• 250 mlOat drink
• 150 mlVegetable broth
• 8 gCornstarch
• 10 gMustard
• 2 gPaprika powder
• 14 gSalt
• 1 gPepper

Instructions

1. 1

   Mix spätzle batter

   • Mix flour and salt
   • Stir in eggs
   • Stir in water to a thick batter
   • Let batter rest briefly
2. 2

   Cook spätzle

   • Bring salted water to a boil
   • Scrape or press batter into the water
   • Let spätzle float up
   • Remove and drain well
3. 3

   Cut vegetables

   • Clean and slice mushrooms
   • Finely dice onion
   • Finely chop garlic
   • Chop parsley
4. 4

   Sear mushrooms

   • Heat oil
   • Sear mushrooms over high heat
   • Add onion and garlic
   • Cook briefly
   • Stir in paprika
5. 5

   Simmer creamy sauce

   • Deglaze with oat drink
   • Add stock
   • Simmer briefly
   • Thicken with starch
   • Season with mustard, salt and pepper
   • Fold in parsley
6. 6

   Plate up

   • Serve spätzle with mushroom sauce
   • Adjust seasoning if needed