Hungarian Mushrooms With Spaetzle Sptzle

Not healthy and low fat! I first tried this in the middle of a bitter winter and was hooked. I have never seen dumplings made this way anywhere else but they are great for soaking up the lovely sauce!!

Steps

Mushrooms:.

Heat a wide pan over a low flame and add butter.

Add onions and cook until soft and translucent.

Add the mushrooms , salt and pepper , raise the heat and stir.

When the moisture from the mushrooms has been released , allow it to evaporate , concentrating the flavour.

This might happen quickly or slowly , depending entirely on the type of mushrooms used.

Add the paprika and cayenne then fry for a few moments more , until the paprika turns a shade darker.

Finally , add the sour cream or crme fraiche and dill , and allow it bubble gently for about 5 minutes more.

Spatzle:.

Choose a large boiling pot and a large-hole colander which will rest on top of the pot.

Fill the pot with water and rest the colander on top , so that the base of the colander is at least 5cm / 2 inches above the surface.

Bring to the boil , salt it well , and reduce to a simmer.

Meanwhile , mix the salt into the flour.

Add the egg and gradually work in the milk.

You may need more or less mil.

Ingredients

butter, onion, mushrooms, sea salt, fresh ground black pepper, paprika, cayenne pepper, sour cream, fresh dill, plain flour, salt, egg, milk