Spinach Spaetzle with Mushroom Sauce

 Spinach Spaetzle:

10 oz box of frozen spinach, thawed

4 eggs

 1 tsp salt

1/3 cup cream

little flour

Thaw a box of frozen spinach and place in food processor with 4 eggs.  Blend well then put in a bowl and add salt and cream.  Add flour to make a thick batter.  Use a colander or spaetzle maker to push dough using the back of a spoon over boiling water in a large pot.  When they float they are done.

Mushroom Sauce:

olive oil

1 medium onion, diced

1 lb mini Bella mushrooms, sliced

3 clove garlic, minced

1/2 cup parsley, chopped fine

1 tsp Better than Bouillion Sauce

1/2 cup heavy cream

To make the mushroom sauce, saute an chopped onion in olive oil.  Add mushrooms and garlic.  When cooked add parsley, Better than Bouillion Sauce and heavy cream.  Cooked on medium-high heat to thicken a bit and serve over Spaetzle.  

*Note: You can add some diced ham to the mushroom sauce