Baked Spätzle with Bacon, Mushrooms, and Onions

Ingredients

• 3 vegetable onions
• 300 g fresh mushrooms
• 200 g Bergkäse cheese
• 2 tbsp plant oil
• 100 g diced cured bacon
• 600 g egg spätzle (dry ready-made product)
• Salt
• 1 tbsp oil (for the dish)
• black pepper (ground freshly)
• nutmeg

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with upper and lower heat. Peel, halve, and slice the onions into thin strips. Clean the mushrooms with a kitchen towel, then slice them finely. Grate the cheese coarsely. Heat oil in a pan. Roast the bacon and onions together, remove them, and sauté the mushrooms.

2. 2.

   Cook the spätzle in boiling salted water for about 5 minutes, drain, and let them drip in a colander. Mix with the onions, bacon, mushrooms, and half of the cheese. Season with salt, pepper, and nutmeg, then transfer to an oiled baking dish. Sprinkle the remaining cheese on top and bake for about 20 minutes until golden brown. Remove from the oven and serve immediately.