Spaetzle with Mushrooms and Ham

Ingredients

• 12 oz spaetzle
• 8 oz mushrooms
• 6 oz ham
• 1 cup heavy cream
• 1 medium onion
• 2 tbsp butter
• 2 tbsp parsley

Instructions

1. 1

   Cook the 12 oz spaetzle in salted boiling water until they float and are tender, about 3-4 minutes. Drain and set aside.

2. 2

   Melt the 2 tbsp butter in a large skillet over medium heat. Add the 1 sliced onion and 8 oz sliced mushrooms, cooking until golden and softened, about 8 minutes.

3. 3

   Stir in the 6 oz diced ham and cook for 2 minutes until warmed through and slightly browned at the edges.

4. 4

   Pour in the 1 cup heavy cream and bring to a gentle simmer. Cook until the sauce thickens slightly, about 3-4 minutes, stirring occasionally.

5. 5

   Add the cooked spaetzle to the skillet and toss to coat in the sauce. Cook for 2 minutes until everything is hot and well combined.

6. 6

   Season with salt and pepper to taste, then sprinkle with the 2 tbsp chopped parsley before serving.

Tools you’ll need

• large skillet
• pot for boiling
• colander
• knife
• cutting board

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