Spätzle with Mushrooms, Leeks & Thyme

Preparation

• 1

  Combine the egg whites, eggs, spelt flour, instant oats, milk and salt in a large bowl, beating the mixture to get a wet dough. Set aside to rest for 5 minutes.

• 2

  Bring a large pot of well-salted water to the boil. Press a few tablespoons of the wet dough through a colander or späetzle maker into the boiling water. Alternatively, spread a few tablespoons of the dough over a small cutting board and use a wet butter knife to scrape very thin slices of the dough into the water. Once the noodles float to the surface of the water, use a slotted spoon to remove them to a bowl. Repeat until all the dough has been used up.

• 3

  Place the mushrooms into a large frying pan with a pinch of salt and let cook over a medium-high heat, stirring occasionally, until they’ve released all their water and are starting to brown. Stir in the oil and thyme and continue to cook for a few minutes more until golden. Remove from the pan and set aside.

• 4

  Return the pan to the heat and add 1 tbsp butter and the leeks. Cook, stirring occasionally, over a medium-low heat, until softened and starting to turn golden. Remove from the pan and set aside.

• 5

  Return the pan to the heat and add the cooked späetzle along with the remaining butter and cream cheese. Stir together until fully coated. Stir in the mushrooms and leeks.

• 6

  Divide between bowls and top with the Emmental cheese. Serve hot.

• 1

  Enjoy!