Spatzle au Fromage (Swiss-style dumplings with cheese)

• 1 package spatzle, 10 ounces, Swiss-style dumplings, available in grocery stores and supermarkets
• 3 tablespoons butter
• 1 cup thinly sliced mushrooms
• 2 tablespoons heavy cream
• 1/2 cup freshly grated Parmesan cheese

1. Cook the spatzle according to package directions.
2. As the spatzle cooks, melt one tablespoon of the butter in a small skillet and add the mushrooms.
3. Cook, shaking the skillet and stirring, until mushrooms give up their liquid.
4. Cook until liquid evaporates.
5. Drain the spatzle and add the remaining two tablespoons of butter, the mushrooms and the cream.
6. At the last minute, add the Parmesan cheese.
7. Toss to blend and serve.

dumplings, butter, mushrooms, heavy cream, parmesan cheese

Taken from cooking.nytimes.com/recipes/5922 (may not work)