German Spaetzle dumplings with mushroom sauce

Ingredients:

• 700 g of quartered champignons
• 4 tbsp (60 g) butter
• 2 tbsp olive oil, plus a little more
• 2 sprigs of thyme
• 2 crushed cloves of garlic
• Salt and ground black pepper
• 1 cup heavy whipping cream
• 2 tablespoons whole grain mustard
• 2 tbsp chopped chives
• 1 cup wheat flour
• 1 teaspoon of salt
• 1/2 tsp ground black pepper
• 1/4 tsp ground nutmeg
• 2 eggs category CO
• 1/4 cup milk

Preparation:

1. Place 2 tablespoons (30 g) butter and olive oil in a large skillet and place over medium heat.
   
   Add the cooked spaetzle and lightly brown, about 2-3 minutes. Transfer to a serving plate and let rest while you cook the mushrooms. Return the pan to high heat, add a little more olive oil and the remaining 2 tablespoons of butter.
   
   Add thyme, mushrooms and garlic and sauté until golden brown, about 4 to 5 minutes.
2. Season with salt and pepper to taste. Add the cream and mustard and mix well. Simmer until a nice thick sauce forms, about 3 minutes. Add the spaetzle. Transfer to a serving bowl, sprinkle with chives, and serve with the pork schnitzel.
   
   SpätzleIn a large bowl, combine the flour, salt, pepper, and nutmeg. In another bowl, whisk together the eggs and milk. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually fold in the flour from the edges, mixing well. The dough should be smooth and thick. Let it rest for 10-15 minutes.
3. In a large saucepan, bring 3 quarts of salted water to a boil over medium heat. Reduce the heat to a simmer. To form the spaetzle, hold a colander with large holes or a slotted spoon over the simmering water and press the dough through the holes with a spatula or spoon. Do this in batches to avoid crowding the pan.
   
   Cook for 3-4 minutes, until the spaetzle float to the surface, stirring gently to prevent them from sticking together. Strain through a colander and rinse quickly under cold water. This can be done up to an hour before serving.