Spätzle with Mushrooms in Cream Sauce

In a bowl, mix 300 g flour, 3 eggs, 100 ml water, and 1 tsp salt. Beat with a wooden spoon for 5–7 minutes until the dough is smooth, very sticky, and starts pulling away from the sides with bubbles forming.

Cover the dough and let it rest for 10 minutes. Bring 2 L of water to a boil in a large pot, add the remaining salt, and keep it boiling briskly.

Working in batches, press the dough through a spätzle maker or grate it through a special spätzle grater directly into the boiling water. Cook for 2–3 minutes: the spätzle are done once they float to the surface. Remove with a slotted spoon, cool quickly under cold water, and drain well.

Clean the mushrooms, pat them dry, and slice; finely chop the onion. Melt half the butter in a wide skillet and sauté the onion for 2–3 minutes until translucent.

Add the mushrooms, raise the heat, and cook for 5–7 minutes, stirring often, until browned and most of the moisture has evaporated. Season with the remaining salt.

Pour in the cream, stir, and simmer covered over low heat for 4–5 minutes until the sauce thickens slightly.

In another skillet, melt the remaining butter, add the drained spätzle, and heat through for 2–3 minutes, stirring gently. Transfer to the mushroom sauce, toss to combine, and serve hot.