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 Spaetzle with Onions and Mushrooms

With EasyCook
 
For the dough:
  • 2 cups Flour
  • ½ tsp Salt
  • 1 pinch Black or white pepper
  • 1 pinch Nutmeg
  • 3 Eggs
  • ¾ cup Water
  • Mix everything in a bowl to get dough that resembles tahini - liquid and sticky.
  • Set the EasyCook cooker on PRO on 160*c for 30 minutes.
  • Boil ½ pot water and add 1 tsp of salt.
  • Place the steaming tray on the top of the pot and pour ½ the batter into the tray, flattening it out with a spoon, to make it drip through the holes in little chunks.
  • Cook for 3 minutes until the droplets are floating and remove them with a spoon to a strainer.
 
For the onions and mushrooms:
 
  • Add the oil in the pot along with 1 tbsp Olive oil (you can use 2 tbsp butter with 1 tbsp canola oil)
  • 2 Large onions, julienned
  • Fry the onions until they’re golden, stirring occasionally.
  • Add 1 can of mushrooms (drained completely) or 1 basket fresh sliced mushrooms, fry 3 min.
  • Add the spaetzle, salt, a dash of pepper, and stir for 3 minutes.
  • You can fry for longer for the spaetzle to brown.
  • Move to a serving plate and sprinkle some pepper and chopped parsley on top.
  • You can also sprinkle some parmesan cheese on top - a delicacy!
  • Serve hot.
 
Bon Appetit!
 
By the way, the EasyCook has a heat preservation function that starts automatically after the cooking process is over. To finish and turn off the function, press and hold the "Warm/Cancel" button. The cooker will display all the programs, and the heating process will be over.
 
 
 

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