Spätzle with mushroom cream sauce

Ingredients for 2 servings:

• 500 g spaetzle (refrigerated or homemade)
• 30 g butter
• 200 g mushrooms, brown
• 2 carrots
• ¼ small celeriac
• n. B. Butter for sautéing
• 1 ½ shallots, finely chopped
• 20 g flour
• 200 ml vegetable stock
• 6 tbsp dry white wine
• salt and pepper
• 6 tbsp cream
• 1 handful of parsley

Instructions

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

Fry the spaetzle in a little butter. Clean the mushrooms and slice them thinly. Peel the carrots and slice them as well. Peel the celeriac and cut them into small cubes. First, sauté the carrots in the butter until translucent, then add the celery and shallots and sauté. Finally, add the mushrooms and sauté well. Dust with flour, add the vegetable stock and wine, season well with salt and pepper, and simmer gently for 10-15 minutes. Add the cream and parsley and season again to taste. Serve the mushrooms with the spaetzle.