100 g white and brown beech mushroom heads (with 1 cm stalk)
15 ml olive oil (Jordan)
20 ml olive oil (Jordan)
5 ml light balsamic vinegar
¼ stick lemongrass
½ cinnamon stick
2.5 g ginger
½ tsp salt
25 g preserving sugar
100 ml apple juice
20 ml pear brandy
200 g munster cheese (without rind)
10 g thyme honey
Leaves from 1 sprig of quender
1 bowl garlic cress
Mix all the ingredients into a dough and beat until it bubbles. Scrape the dough off a wooden board into boiling salted water. As soon as the spaetzle float on the surface of the water, strain, rinse in ice water and drain well.
Honey mustard vinaigrette
Put all the ingredients, except the quender and mustard seeds, into a saucepan and boil until a syrupy consistency is reached. Strain through a sieve and set aside. Blanch the mustard seeds in boiling water and rinse with cold water. Repeat this process
3 times to reduce the bitterness. Mix the syrup with the quender and mustard seeds and season with salt and pepper.
Peel the shallots and cut them into approx. 0.5 cm rings. Dust with a little flour and slowly fry in a pan in the oil until golden brown. Drain on kitchen paper, sprinkle with parsley and salt.
Clean the mushrooms, sauté them in a pan in hot olive oil and season with salt and pepper.
Peel and finely dice the onion and sauté in olive oil in a pan. Add the balsamic vinegar, lemon grass and the other spices, reduce the liquid and then strain through a hair sieve. Wash the pears, halve them, remove the core and stalk and cut the flesh into approx. 3 mm cubes. Bring the sugar and apple juice to the boil, reduce to a syrup with the pears and season with pear brandy.
Spread the spaetzle on a plate in the shape of a spider web. Cut the cheese into cubes and place on the plate. Put the pear confit on the plate as dumplings. Arrange the mushrooms and onions on the plate. Drizzle everything with the honey-mustard vinaigrette and the quender honey and garnish with plucked quender and cress.