Small Noodle Mushroom Casseroles

Ingredients

• 150 g flour
• 2 Eggs
• 120 g quark
• 75 ml buttermilk
• Salt
• nutmeg
• 2 Spring Onions
• 4 shallots
• 150 g grilled pork belly (sliced)
• 150 g chanterelles
• 1 tbsp butter
• 2 tbsp pink peppercorns
• 0.5 bunch young marjoram
• 100 ml whipping cream (at least 30% fat content)
• 100 ml meat broth
• 150 g grated cheese (e.g., Gouda, Emmental)
• fat (for the cups)

Instructions

1. 1.

   Beat all ingredients for the spaetzle into a sticky dough until it bubbles. Cover and let rest for about 20 minutes. Preheat the oven to 200°C with upper and lower heat. Meanwhile clean the spring onions and cut them diagonally into slices. Peel the shallots, halve them and slice finely. Cut the pork belly into thin strips about 1 cm wide.

2. 2.

   Clean the chanterelles, sauté them in butter and remove from the pan. In the remaining fat cook the shallots for 3-4 minutes while stirring, add two-thirds of the spring onions briefly to simmer. Crush some pink peppercorns with a little marjoram, add them, deglaze everything with meat broth and add the pork belly. Add 4-6 tbsp cheese to the onion mixture, season and stir.

3. 3.

   Drain the spaetzle, mix with pork belly, mushrooms and onion mixture and fill four greased, oven‑proof cups (6 cm diameter). Spread cream over the cups, sprinkle cheese on top and garnish with remaining spring onions, pepper and a touch of marjoram. Bake in the preheated oven for 10-15 minutes until gratinated and serve hot.