Bacon Mushroom Spaetzle

1/2 lb dry spaetzle

3 garlic cloves, crushed
1/4 cup bacon, chopped or cubed
2 cups  fresh mushrooms, sliced

1/2 cup single cream
1/2 bouillon cube
salt and pepper to taste

Serves 2-3
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In a large pot of slightly salted boiling water, cook the spaetzle accoring to instructions.

In a large pan, cook the bacon over medium heat. When some of its fat has been released, add the garlic. Keep stirring to prevent the garlic from burning. Cook for 1-2 minutes, then add the mushrooms. Cook for another 4-5 minutes, until mushrooms are cooked. Pour in cream. Crumble the bouillon cube and sprinkle over the bacon mushroom cream mixture. Turn heat down to low and let simmer for another 2-3 minutes.

When spaetzle are al dente, drain. Stir the drained pasta into the sauce until all spaetzle are well coated. Transfer to serving plates and serve immediately.
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