German Vegetarian Feast: Mushroom-Spätzle Casserole with Apple & Beetroot Salad

Allergens

Gluten, Dairy, Nuts

Ingredients

• 1 lb spätzle pasta
• 2 cups sliced mushrooms
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup grated Swiss cheese
• 1/4 cup white wine
• 1/2 cup heavy cream
• Salt and pepper to taste
• 6 cups mixed salad greens
• 1 large beetroot, peeled and grated
• 1 tart apple, thinly sliced
• 1/4 cup chopped walnuts
• 2 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. a. Preheat the oven to 350°F (175°C). b. Cook spätzle pasta according to package instructions until al dente. Drain and set aside. c. In a large skillet, sauté mushrooms and onions over medium heat until tender. Add garlic and cook for another minute. d. Deglaze the pan with white wine, scraping up any brown bits. Stir in heavy cream, Swiss cheese, salt, and pepper. Cook until cheese is melted and sauce is smooth. e. Combine cooked spätzle with mushroom sauce and transfer to a greased casserole dish. Bake for 20 25 minutes or until heated through and bubbly. f. For the salad, toss mixed greens, grated beetroot, apple slices, walnuts, olive oil, lemon juice, salt, and pepper in a large bowl. g. Serve the Mushroom Spätzle Casserole alongside the Apple & Beetroot Salad.

Chef’s Insight

The combination of creamy Mushroom-Spätzle Casserole with tangy, crunchy Apple & Beetroot Salad creates a harmonious balance of flavors and textures in this vegetarian German feast.

Notes

Adjust the creaminess of the casserole sauce to personal preference by adding more or less heavy cream.