John Myers
Cheese Spaetzle with Shiitake Mushrooms
The perfect cheese spaetzle with shiitake mushrooms recipe with a picture and simple step-by-step instructions.
- 6 piece Eggs
- 400 g Flour
- Butter
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Nutmeg
- 500 g Shiitake mushrooms fresh
- 6 piece Shallots
- 3 piece Garlic cloves
- 1 tbsp Fish sauce
- 1 tbsp Soy sauce
- 100 g Mountain cheese
- 50 g Romadur
- 100 g Creme fraiche Cheese
- Sea-Salt
- Black pepper
- Chives
- For the spaetzle, put the eggs in a bowl and beat with the whisk. Then work in the flour with a wooden spoon and beat the dough until air bubbles appear. Season to taste with salt, pepper and freshly grated nutmeg.
- Cut away the mushrooms and quarter them. Peel shallots and garlic. Cut the shallots into fine rings and finely dice the garlic. Roast the mushrooms slowly in a little oil over low to medium heat for about 15 to 20 minutes. Steam the shallot rings for the last 10 minutes and the garlic for the last 5 minutes. Finally season with sea salt and pepper and deglaze with soy and fish sauce.
- Press the spaetzle dough through a press or scrape it off the board in plenty of boiling water. When the spaetzle are on the surface, lift them out with a slotted spoon and let them drain. Now grate the mountain cheese and cut the Romadur into cubes. Then layer everything alternately in a buttered casserole dish: mushrooms, spaetzle, cheese and crème fraîche, top with mountain cheese. Baked golden brown in the oven at 180 ° C. Sprinkle with some chopped chives when serving.
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