Spaetzle with Mushroom Sauce
Spaetzle with Mushroom Cream Sauce
500g Spaetzle (German egg noodles)
1 tbsp butter
1 tbsp olive oil
500g mushrooms, sliced
1/2 onion, diced
1 tsp Baden-Wurttemberg spice blend
1 cup heavy cream
Salt and pepper to taste
Fresh parsley for garnish
Cook the Spaetzle according to package instructions.
In a large skillet, melt the butter and olive oil over medium heat. Add the sliced mushrooms and diced onion, and cook until softened.
Add the Baden-Wurttemberg spice blend to the skillet and stir well.
Pour in the heavy cream and stir until the sauce has thickened.
Add salt and pepper to taste.
Serve the cooked Spaetzle with the mushroom cream sauce and garnish with fresh parsley.