Mushroom and blue cheese cream sauce with spaetzle

Ingredients for 4 servings:

• 150 g blue cheese (Bavaria Blu)
• 150g Gouda
• 400 ml cream
• 500 g mushrooms
• 1 tbsp sour cream
• 1 kg spaetzle
• 1 large onion(s)
• 1 clove(s) garlic
• 2 tbsp, heaped parsley
• 1 ½ tsp vegetable stock powder
• salt and pepper
• butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Dice the onions, garlic, and mushrooms. Add butter to a pan and sauté the onions, garlic, and mushrooms until the mushrooms are smaller and the onions are translucent. Cook the spaetzle according to the package instructions. Meanwhile, lightly crumble the Gouda and blue cheese. When the onions are translucent, add the cheese and cream. Melt the cheese completely in the cream. Season with parsley, vegetable stock, salt, and pepper. If desired, add 1 tablespoon of sour cream (for a lighter flavor). Plate and serve.