Swabian Spätzle Skillet with Wild Mushrooms and Leek

Clean the button mushrooms and quarter them or cut them into thick slices. Wash the leek thoroughly, halve lengthwise, and cut into thin half-rings. Finely chop the onion and garlic cloves. Rinse the fresh parsley, shake dry, and chop finely.

Melt half of the unsalted butter (approx. 15 g) in a large pan over medium to high heat. Fry the fresh spätzle in it for 4 to 5 minutes until golden brown and slightly crispy. Then remove the spätzle from the pan and set aside briefly.

Add the remaining butter (15 g) to the same pan. Add the mushrooms and fry vigorously for 3 to 4 minutes until lightly browned. Add the onions and leek and gently sauté for another 3 minutes until the vegetables are soft and aromatic. Stir in the garlic for the final minute.