Ingredientes

Preparación

1. Heat the "spätzle" pasta according to package and top with the grated Château Heitenried in a baking dish, bake in an oven preheated to 180 degrees for 15-20 minutes.
2. For the mushroom cream sauce, coarsely chop mushrooms and sauté in butter. Deglaze with bouillon, season and boil down a bit. Then add the cream sauce and cook to desired consistency. Add herbs and cranberries, serve.

Goes well with: Venison, red cabbage, Brussels sprouts, chestnuts or an Autumn salad with nuts and cranberries.