for 4 person

Spaetzle dough

340 g	white flour
60 g	durum wheat semolina
¼ tsp	turmeric
1 tsp	salt
3 dl	soya drink
1 dl	sparkling mineral water
1 tsp	olive oil

To cook

salted water, boiling

Mushroom ragout

25 g	margarine
1	onion, finely chopped
1	garlic clove, squeezed
600 g	mixed mushrooms (e.g. Herb fritters, oyster mushrooms and mushrooms, in pieces)
2 sprig	sage, finely chopped
1 ¼ tsp	salt
a little	pepper
2 ½ dl	soya cream
1 dl	water

Spaetzle

	oil for frying
	salt and pepper to taste

How it's done

Spaetzle dough

Mix the flour, semolina, turmeric and salt in a bowl, make a well in the middle. Gradually pour the soya milk, water and oil into the well, mixing as you go. Continue to beat until the dough starts to bubble. Cover the dough and leave to stand for 30 mins.

To cook

In batches, press the dough through a Knöpfli sieve into the simmering salted water. Cook the spaetzle until they float to the surface, remove with a slotted spoon, drain.

Mushroom ragout

Heat the margarine in a non-stick frying pan. Add the onion and garlic, sauté for approx. 2 mins. Add the mushrooms and sage, cook for approx. 15 mins., stirring occasionally, season. Pour in the cream and water, bring to the boil, reduce the heat. Simmer the sauce for approx. 3 mins., stirring occasionally.

Spaetzle

Heat a dash of oil in a non-stick frying pan. Fry the spaetzle in batches for approx. 3 mins., turning occasionally, season and plate up with the mushroom ragout.

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