for 4 people

Dough

350 g	white flour
¾ tsp	salt
2 dl	milk water (1/2 milk, 1/2 water)
3	fresh eggs, beaten
4 sprig	oregano, finely chopped

Spaetzle

	salted water, boiling
200 g	tangy Gruyère, coarsely grated

Mushrooms

1 tbsp	olive oil
250 g	chanterelles
1	pear, thinly sliced
½ tbsp	liquid honey
¼ tsp	salt
a little	pepper
3 sprig	oregano, leaves torn off

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.

Show complete recipe