Spätzle and Mushroom Casserole
by Tavolino
A hearty, vegetarian casserole with Spätzle, button mushrooms, and leeks, refined with a creamy white wine cheese sauce and an aromatic hint of tarragon.
Ingredients
- Spätzle (uncooked) 300 g
- Leek 200 g
- Button mushrooms 300 g
- Oil as needed
- Butter 30 g
- Flour 30 g
- Pasta water 300 ml
- White wine 100 ml
- Cream cheese spread 200 g
- Mustard 1 tsp
- Tarragon 1 tsp
- Salt to taste
- Pepper to taste
- Nutmeg to taste
- Butter (for greasing) 20 g
- Garlic clove 1 piece
- Emmental (grated) 250 g
Preparation
- 1
Cook 300 g of Spätzle in salted water for approx. 12 minutes until al dente.
- 2
Drain the Spätzle, reserving 300 ml of the pasta water.
- 3
Wash 200 g of leeks and slice into rings.
- 4
Wash 300 g of button mushrooms, quarter them, and sauté in oil.
- 5
Add the leeks to the mushrooms and sauté briefly, then transfer everything to a bowl.
- 6
Melt 30 g of butter in the pan and dust with 30 g of flour.
- 7
Cook the roux for 2 minutes while stirring.
- 8
Deglaze with 300 ml of pasta water and 100 ml of white wine and bring to a boil.
- 9
Stir in 200 g of cream cheese spread, 1 tsp of mustard, and 1 tsp of tarragon.
- 10
Season to taste with salt, pepper, and nutmeg.
- 11
Mix the mushrooms, leeks, and cooked Spätzle into the sauce.
- 12
Rub a casserole dish with 20 g of butter and 1 garlic clove.
- 13
Fill the Spätzle mixture into the dish in 3 layers, sprinkling each layer with some of the 250 g of Emmental.
- 14
Finish with the remaining cheese.
- 15
Bake at 180°C (top/bottom heat) for approx. 30 minutes until golden brown.