We top off our Spaetzle with this gravy, but I love eating it with fried pork chops, but you may want to add a bit more cornstarch if you’re going to use it for that.

Ingredients:

1 pint fresh button mushrooms

1 large onion, sliced

1/3 cup fresh parsley, minced

1 tsp olive oil

32 oz chicken stock

1 chicken bouillon cube or 1 tsp ground chicken bouillon

2 tbsp cornstarch

Instructions:

Thinly slice mushrooms and onions. Sauté mushrooms and onions in olive oil. Stir frequently. Once onions are tender, add chicken stock, bouillon, and parsley. Cover and bring to a boil. Stir and reduce heat to simmer until mushrooms and done. Add 1/3 cup water to cornstarch to make a slurry. Slowly add the slurry to mushrooms, stirring constantly, until gravy reaches the thickness you desire.