Mushroom Sauce over fresh Spätzle

# Mushroom Sauce

* 250 g Mushrooms sliced
* 2 tbsp Butter
* 2 tbsp Flour
* 500 ml Beef Stock
* 1/8 tsp Black Pepper
* 1/8 tsp salt

1. In a heavy pan on medium high, heat butter until it bubbles.
2. Add mushrooms and cook until they release all their water.
3. Fork in flour and cook until dark tan.
4. Slowly whisk in beef stock.
5. Season to taste. A pinch of thyme is nice.

* If using salted butter and/or full sodium broth don’t add any salt until you know
* I used white caps but anything fresh works

# Spätzle

* 3 Egg Yolks
* Milk at the same weight as the egg
* Flour at twice the weight as the egg
* +- 1 tbsp water to adjust thickness
* Pinch of salt

1. Boil salted water and reduce to simmer.
2. Mix everything very well.
3. Use your favorite Spätzle tool and cook until they float.
4. Cool in ice water and drain.
5. Fry in butter when ready to use.
6. Add to your favorite little black bowl.

I don’t find this to be rather appealing

🤢🤢🤢🤢🤢

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