Spinach spaetzle with mushroom ragout

Ingredients for 4 servings:

• 100 g spinach, frozen
• 3 eggs
• 150 ml water, lukewarm
• 1 tsp salt
• some pepper
• 350 g flour
• 1 tbsp butter for frying the spaetzle
• 1,000 g mushrooms
• 2 large shallots
• 250 ml vegetable broth, strong
• 200 ml Cremefine
• 1 bunch of parsley
• 2 tbsp clarified butter
• salt and pepper
• Herbs, Italian
• 50 g Parmesan

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes

vegetarian

Combine spinach, eggs, water, salt, and a pinch of pepper. Stir the mixture into a smooth dough with flour. Cover the dough with cling film and let it rest for 30 minutes. Wash the mushrooms and cut them into quarters or eighths. Peel and finely chop the shallots. Bring well-salted water to a boil. Spread the spaetzle dough in portions on a board. Using the back of a large knife, scrape the dough into small strips and place them in the water. When they float to the surface, simmer for another 2-3 minutes. Remove the spaetzle through a sieve, rinse well, and let drain. Heat the clarified butter, fry the mushrooms vigorously for 2 minutes, then remove. Fry the shallots in the frying fat until translucent and deglaze with the vegetable stock. Add the Cremefine sauce, bring to a boil, and cook for about 5 minutes until creamy. Wash and dry the parsley. Stir in the chopped leaves. Season the sauce with salt, pepper, and Italian herbs. Heat the butter in a pan, add the spaetzle and Parmesan, and heat gently while stirring. Heat the mushrooms in the sauce and serve with the spaetzle.