Spätzle Mushroom Bowl with Creamy Mushroom Sauce

Spätzle

• 250 g Plain flour
• 2 tsp Fine sea salt
• 3 Egg
• 120 ml Water

Creamy mushroom sauce

• 40 g Unsalted butter
• 1 medium Yellow onion
• 2 cloves Garlic
• 350 g Mushrooms
• 250 ml Vegetable stock
• 200 ml Double cream
• 1 tsp Black pepper
• 10 g Fresh parsley

1. Bring a large pot of well-salted water to the boil. Meanwhile, finely chop the onion, crush the garlic, slice the mushrooms, and finely chop the parsley.
2. In a mixing bowl, whisk together the plain flour and fine sea salt. Whisk in the eggs, then whisk in the water to make a thick, elastic batter; it should slowly drop from a spoon rather than pour.
3. Working in batches, push the batter through a colander (or flick off a board with a spoon) into the boiling water. Cook for 2 to 3 minutes, until the spätzle float and look set, then lift out with a slotted spoon and drain; repeat with the remaining batter.
4. Melt the unsalted butter in a large frying pan over medium heat. Add the onion with a pinch of the black pepper and cook for 5 to 6 minutes until softened, then add the garlic and cook for 30 seconds until fragrant.
5. Add the mushrooms and cook over medium-high heat for 6 to 8 minutes, stirring occasionally, until they release their liquid and start to turn golden. Pour in the vegetable stock and simmer for 3 to 4 minutes to reduce slightly.
6. Lower the heat and stir in the double cream; gently simmer for 2 to 3 minutes until the sauce lightly coats the back of a spoon, without letting it boil hard. Taste and season with the remaining black pepper and a little more fine sea salt if needed.
7. Add the drained spätzle to the pan and toss to coat, warming through for 1 to 2 minutes. Stir through most of the fresh parsley, then serve in bowls with the remaining parsley scattered over the top.

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