Cheese spaetzle with king oyster mushrooms and sugar snap peas

Ingredients for 2 servings:

• 2 m.-sized eggs
• 7 tbsp, heaped wheat flour type 405
• 1 tsp beef broth, instant
• 2 pinches of mace powder, alternatively freshly grated nutmeg
• 1 tsp turmeric powder
• 1 tbsp sunflower oil
• 2 tbsp fried onions
• 10 g butter
• 180 g mozzarella or Emmental cheese, grated
• 200 g sugar snap peas
• 1 ½ liters of water
• 20 g salt
• 4 tbsp vegetable oil, to prevent boiling over
• 200 g king oyster mushrooms, approx. 2 larger specimens
• ½ onion(s), brown
• 60 g cold smoked ham
• 3 tbsp sunflower oil
• 50 g creamy mascarpone
• 50 g white wine, semi-dry
• 3 tbsp orange juice
• 3 g beef broth, instant
• 1 pinch(s) black pepper, freshly ground
• 1 pinch(s) nutmeg, freshly grated
• 2 tbsp celery leaves, fresh or frozen
• 1 small tomato(s)
• e.g. Dill, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

A delicious side dish that leaves only one wish unfulfilled: Is there more of it?

Crack the eggs, whisk, and mix with the flour, broth, mace powder, turmeric powder, and sunflower oil to form a thick batter. Cover and let mature at room temperature for about 30 minutes. In the meantime, clean the oyster mushrooms, not wash them. Cut off the mycelium at the bottom, cut the stems into approximately 2 cm cubes, and cut the caps into thirds lengthwise and crosswise. Peel the brown onion, cut into 4 slices approximately 4 mm thick, and chop them. Chop the smoked ham in the same way. Heat a medium-sized pan, add the sunflower oil, and heat until hot. Fry the onion pieces until translucent. Add the ham pieces and fry briefly. Now stir in the mushroom pieces, cover the pan, and reduce the heat. Make a smooth sauce with the mascarpone, white wine, orange juice, broth, pepper, and nutmeg, and deglaze the mushrooms with it. Continue simmering with the lid on. Preheat the oven to 180°C top/bottom heat (160°C fan-assisted). Heat the water and add salt and salad oil. Wash the snow peas, remove the strings, and boil the pods in the water for 2 minutes. Rinse with cold water and divide them between serving plates. Transfer the dough to the water using a spaetzle press or scrape it by hand. When the spaetzle float to the top, scoop it out with a slotted spoon. In a heatproof bowl, sprinkle the spaetzle in layers with the grated cheese, sprinkling more generously on the top layer. Melt the butter in a small saucepan, add the fried onions, toss in the butter, and drizzle over the cheese spaetzle. Place in the oven and bake for 10 minutes. Wash the fresh celery leaves, roughly chop them, and mix them with the mushrooms. Remove the spaetzle from the oven, place them on serving plates with the mushrooms, garnish and serve warm.