Spaetzle with Mushrooms in Cream Sauce

thespruce.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

2 tablespoons + 2 teaspoons butter

1 small clove garlic, peeled and finely minced

1 small shallot, peeled and finely minced

Coarse sea salt (for the pasta cooking water)

1 pint mushrooms, cleaned and sliced (you can use "regular" white mushrooms or any kind of fresh mushroom available)

250 grams dried spaetzle/spätzle (or any other dried egg noodles)

1 cup light cream

Fine sea salt and freshly ground black pepper, to taste

2 tablespoons finely minced parsley or chives, for garnish (optional)

Directions at thespruce.com

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