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Spätzle and mushroom casserole

updated

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Ingredients for 3 servings:

  • 400 g spaetzle
  • 1 shallot(s)
  • 2 spring onions
  • 300 g mushrooms, brown
  • 150g mozzarella
  • 200 g crème fraîche
  • 100 ml vegetable stock
  • 50 ml cream
  • 50 g Emmental cheese
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian

Clean the mushrooms and slice them thinly. Finely dice the shallot. Slice the spring onions into rings, reserving the green parts for later. Sauté the mushrooms, diced shallots, and onion rings over medium heat for 3-4 minutes, then toss to coat. Combine the vegetable stock and cream and add to the vegetables. Preheat the oven to 180°C. Cut the mozzarella into 1 cm cubes and add to the vegetables. Season with salt and pepper. Add the spaetzle and mix. Transfer to a baking dish, sprinkle with Emmental cheese, and bake for about 15 minutes. Sprinkle with the greens and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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