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🥗 Spätzle with Creamy Mushrooms, Braised Onions and Salad

485 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 2 pcs.
• butter 4 tbsp
• mushrooms, brown 500 g
• oil 4 tbsp
• cornstarch 2 tsp
• water 100 ml
• milk 300 ml
• cream cheese, plain 80 g
• salt pinch
• pepper, black ground pinch
• spätzle, fresh 500 g
• sweet mustard 2 tbsp
• vinegar 1 tbsp
• corn salad 150 g
• chives, fresh 20 g

Instructions

1. 1. Peel the onions and cut them into thin strips. Heat 2 tbsp butter in a pot over medium heat and sweat the onions in it for about 3 minutes. Then reduce the heat, cover the onions and braise for about 20 minutes, stirring occasionally.
2. 2. Clean the mushrooms if necessary with a kitchen towel and quarter them. Heat 2 tbsp oil in a pan over high heat and fry the mushrooms in it for about 6 minutes.
3. 3. Stir the cornstarch smoothly with water in a bowl. Deglaze the mushrooms with milk and add the cornstarch water while stirring constantly. Let the sauce simmer for about 3 minutes, then remove the pan from the heat, stir in the cream cheese and season well with salt and pepper.
4. 4. Heat 2 tbsp oil and 2 tbsp butter in a second large pan over medium heat. Add the spätzle and heat for about 5 minutes, shaking the pan occasionally.
5. 5. Mix the sweet mustard well with vinegar, 2 tbsp water, salt and pepper in a bowl. Wash the corn salad, spin it dry and mix it with the dressing.
6. 6. Wash the chives, shake them dry and cut them into fine rings. Plate the spätzle with the creamy mushrooms, the braised onions and the corn salad and garnish with chives. Enjoy your meal!

Nutrition per serving

• kcal: 485
• Protein: 16 g · Fett/Fat: 20 g · Carbs: 57 g