Spaetzle with Creamy Mushrooms and Onions

Ingredients

• 500 gSpätzle
• 400 gMushroom
• 2 pcsOnion
• 200 mlCream
• 100 mlVegetable broth
• 20 gButter
• 10 gOlive oil
• 10 gParsley
• 4 gSalt
• 1 gPepper
• 1 gNutmeg

Instructions

1. 1

   Prepare ingredients

   • Peel onions and slice into thin strips
   • Clean mushrooms and slice
   • Wash parsley and chop finely
2. 2

   Sauté the onions

   • Melt butter in a large pan
   • Cook onions over medium heat until translucent
   • Cook briefly until lightly browned
3. 3

   Sear the mushrooms

   • Add mushrooms to the pan
   • Sear over high heat until moisture evaporates
   • Season with salt and pepper
4. 4

   Simmer the cream sauce

   • Pour in cream and bring to a boil
   • Reduce over medium heat until creamy
   • Add nutmeg and adjust seasoning
5. 5

   Warm the spaetzle

   • Warm spaetzle briefly in simmering water
   • Drain well
6. 6

   Finish and serve

   • Add spaetzle to the pan
   • Gently toss and let it sit briefly
   • Sprinkle with parsley and serve