Fried Brussels sprouts with wild mushrooms and spaetzle

Ingredients for 4 servings:

• 500 g spaetzle
• 1 bowl of vegetable broth paste (Knorr pots of pure bouillon)
• 1 kg Brussels sprouts
• 3 m.-large onion(s), red
• 2 garlic cloves
• 1 small chili pepper(s) or pepper, optional
• 2 m.-sized eggs
• 3 tbsp Parmesan, freshly grated
• 500 g wild mushrooms
• 2 m.-large shallot(s)
• 2 large spring onions
• 1 tbsp herb melted cheese
• 1 handful of parsley, chopped
• salt and pepper
• Oil for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

delicious, hearty, vegetarian

Make 500 ml of vegetable stock from the vegetable stock paste according to the package instructions and set aside. Finely chop the onions, garlic, chili peppers, mushrooms, shallots, and spring onions. Trim the Brussels sprouts and cut each into 4 slices. Mix the eggs with the Parmesan cheese in a cup and season generously with pepper. Cook the spaetzle as usual. Heat a little oil in a large non-stick pan. Sauté the onions. Add the Brussels sprouts and cook for about 5-10 minutes, stirring occasionally. Then add the garlic and chili peppers/peppers, if desired. Deglaze everything with half of the vegetable stock, season with salt and pepper, and simmer. Sauté the mushrooms until they brown slightly. When they are browned to your liking, add the shallots and, a little later, the spring onions. Add the rest of the vegetable stock. Let everything reduce slightly, then add the cheese spread. Season the mushroom pan with salt and pepper. Turn off the heat to serve. Add the prepared egg and Parmesan mixture to the Brussels sprouts pan and stir vigorously. Arrange the spaetzle on plates, top with the Brussels sprouts, and then the mushrooms on top. Serve sprinkled with parsley. Tip: If you like, you can also sprinkle Parmesan on top. A delicious vegetarian autumn dish that combines home-picked wild mushrooms with delicious roasted Brussels sprouts.