Spaetzli with Porcini

Have fun preparing this mushroom dish!

Whisk flour and eggs in a baking bowl with a wooden spoon, add milk gradually until the dough falls heavily from the spoon and bubbles, then season carefully with salt and a little freshly grated nutmeg.

In a pot, bring mildly salted water to a boil, press dough through a spätzle sieve (Knöpflisieb) into the boiling water. As soon as the spaetzli rise to the surface, lift them into cold water with a slotted spoon. Once the dough is worked up, pour Spätzli onto a sieve and drain well.

Cut off the earthy parts of the mushrooms, rub the mushrooms clean with a paper towel and, if necessary, rinse them under gently running water.

Remove the skin from the shallots, halve them, cut them into very fine strips and pluck the leaves from the parsley.

Fry the shallots in the foaming butter in a wide coated pan until golden, add the spaetzli and fry until golden. Sauté the mushrooms in a pan in moderately hot oil until all the liquid has evaporated and the mushrooms have taken on a nice color. Season carefully with salt, flavor with a little white pepper from the mill and finally mix the mushroom slices into the spaetzli. Finally sprinkle the dish with the parsley.

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