Cheese spaetzle with shimeji mushrooms in Madeira mushroom sauce

Ingredients for 2 servings:

• 1 pack of fresh, grated spaetzle from the refrigerated section, 400 g
• 1 ½ liters of water
• 2 tsp salt
• 4 tbsp oil
• 1 medium-sized onion(s), brown, approx. 80 g
• 30 g lard
• 100 g Emmental cheese, sliced
• 2 shiitake mushrooms, dried
• 1 pack of white beech mushrooms (shimeji mushrooms), from the refrigerated section, approx. 150 g
• 15 g butter, unsalted
• 100 g dry white wine
• 1 tsp, leveled chicken broth, instant
• 1 pinch of mace powder
• 1 pinch of black pepper, freshly ground
• 3 tbsp celery leaves, fresh or frozen
• 1 tsp tapioca flour
• 3 tbsp Madeira
• e.g. spring onion(s), only the green part
• e.g. sliced ​​tomato(s)
• n. B. onion rings

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

A juicy and delicious version of the Swabian “Kässpatzen”

In a sufficiently large pot, bring 1.5 liters of water to a boil with salt and oil. Weigh out approximately 200 g of the store-bought spaetzle and set aside. In the meantime, peel the onion, trim both ends, and finely chop. Fry with the lard until golden brown. Leave in the pan. When the water boils, add the spaetzle and fluff them up. When they float to the top, they’re done. Strain and add half of the water to the onions in the pan. Mix well and cover with half of the cheese. Add the remaining spaetzle and spread them out, then sprinkle the remaining cheese slices on top. Set aside. Cut the caps of the dried shiitake mushrooms into very small cubes and discard the stems. Remove the substrate and mycelium from the shimeji mushrooms. Cut the stems about 2 cm below the head and halve them. In a small saucepan, melt the butter, add the shimeji mushrooms and their stems, and sauté for 2 minutes. Deglaze with the white wine. Then add all the mushroom ingredients, from chicken broth to celery leaves, along with the shiitake mushroom cubes, and simmer for 2 minutes. Mix the tapioca flour and Madeira wine and add to the mushroom broth. Heat and stir until the flour thickens. Pour the mushrooms and their sauce over the spaetzle, cover, and bring to a boil. Simmer for 3 minutes, then garnish and serve immediately.