Mushroom Spätzle with Asiago Cream Sauce

Method

1. To make the Mushroom Spätzle, start by carefully cleaning the porcini, removing any trace of soil, and cutting them into slices that aren’t too thin.
   
2. Heat half of the oil with the garlic clove in a nonstick skillet. When the oil is good and hot, add the mushrooms and sauté them over high heat for about 5 minutes.
   
3. After the 5 minutes, salt the mushrooms, season them with a pinch of pepper, stir, and turn off the heat.
4. In a small nonstick saucepan, mix the cornstarch with the remaining oil. Slowly pour in the cold milk in a thin stream and whisk to get rid of any lumps.
5. Cook over very low heat until the mixture comes to a boil, add the Asiago, sliced very thin beforehand, and stir until all the ingredients are completely combined.
   
6. In a large pot, bring plenty of lightly salted water to a boil and cook the spätzle.
7. As soon as they float to the surface, lift them out of the pot with a slotted spoon and put them in a bowl full of cold water.
8. Put the skillet with the mushrooms back on the heat, drain the spätzle from the cold water, and add them to the skillet. Add the cheese sauce, stir, and cook over high heat for about a minute.
   
9. 
   Once everything is perfectly combined, turn off the heat, sprinkle with as much chopped parsley as you like, and serve the Mushroom Spätzle. Finally, remember to download our App with exclusive content and fewer ads!