Have fun preparing this mushroom dish!
After Trüffelspaetzle with the most expensive thing you can do with the Swabian noodle.
The spaetzle dough is made with an extra egg to celebrate the occasion, on weekdays the rule is usually “one egg to 100 g of flour”. In a baking bowl, mix the flour with the eggs, plenty of salt and a wooden spoon to make a homogeneous, firm spaetzle dough. Depending on the size of the eggs, it may be necessary to add water in homeopathic doses. When the dough starts to bubble and is difficult to remove from the spoon, it is ready.
Men’s mushrooms seem frighteningly expensive in the vegetable store, so around 40 euros you pay for a kilo. But 200 grams are on the scales then but repeatedly a pleasantly large pile Schwammerln, so that one takes them home with a good feeling. If the nice vegetable dealer has not already pre-cleaned one takes either a special mushroom brush and/or the mushroom brush, and removes thereby carefully dirt and/or soil. Who has none of the two devices to hand, with a kitchen roll cloth it goes almost just as well. By the way, mushrooms should never be washed with water, because then they become soaked and lose their aroma. If the base is still attached, simply cut it off and then cut the mushrooms into thick slices.
Rinse the parsley, shake dry again, cut off the stems and chop the leaves.
Next, bring a large saucepan of salted water to a boil.
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