Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Spaetzle
Mushrooms
How it's done
Dough
Mix the flour and salt in a bowl, create a well in the middle. Gradually pour the milky water and eggs into the well while stirring, add the oregano, mix and beat until the dough starts to bubble. Cover and leave to stand at room temperature for approx. 30 mins.
Spaetzle
Preheat the oven to 60 °C, warm the bowls and plates. In batches, press the dough through a spaetzle sieve into the gently simmering salted water. As soon as the spaetzle rise to the surface, remove them with a slotted spoon, drain, fill the pre-warmed bowls with alternate layers of spaetzle and cheese, keep warm.
Mushrooms
Heat the oil in a frying pan. Add the mushrooms, stir fry for approx. 8 mins. Reduce the heat, add the pear, cover and cook over a low heat for approx. 5 mins. Add the honey, mix, season. Serve the mushrooms with the spaetzle, garnish with the oregano.
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