Juicy, spicy cheese spaetzle with white shimeji mushrooms

Ingredients for 4 servings:

• 150 g wheat flour type 405
• 50 g tapioca flour
• 2 tbsp flour (shiitake flour)
• 2 m.-sized eggs
• 1 pinch of turmeric powder
• 1 pinch of mace powder
• 1 pinch of black pepper, freshly ground
• ½ tsp instant chicken broth
• 1 tsp glutamate
• 2 liters of water
• 2 tbsp salt
• 4 tbsp oil
• 150 g Emmental cheese, grated
• 100 g mushrooms (Shimeji mushrooms), white
• 2 tbsp butter
• 2 tbsp celery leaves, fresh or frozen
• 1 pinch of black pepper, freshly ground
• 1 pinch of mace powder
• ½ tsp instant chicken broth
• 40 g cream, sweet
• 20 g dry white wine
• n. B. Pear halves, one per serving, canned
• e.g. cranberries, 2 tbsp per serving, ready-made product in a jar
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Not just a delicious side dish to all meat dishes.

To prepare homemade spaetzle, you’ll need a tool: a scraper and board, a press, or a device that produces long spaetzle. Mix the ingredients together to form a viscous dough, adding a little more water depending on the flour’s ability to swell. Let the spaetzle dough rest at room temperature for at least 10 minutes. Bring 2 liters of water, 2 tablespoons of salt, and the oil to a boil in a sufficiently large pot. Using a device of your choice, add the spaetzle dough to the boiling water as raw spaetzle. When they float to the top, they’re done; skim off the seeds and rinse briefly. Set aside. Remove the shimeji mushrooms from the substrate and mycelium, and separate the heads from the stems. Chop the stems, leaving the heads. Melt the butter in a sufficiently large pot, add the mushroom stems, and braise for three minutes. Then add all the remaining mushroom ingredients and simmer for two minutes. Mix the mushrooms with 100g of Emmental cheese and the spaetzle and place in an ovenproof dish. Sprinkle with the remaining Emmental cheese and bake until the cheese starts to brown. Garnish and serve immediately while hot.