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1
For the Spaetzle: Beat eggs and set aside. In a mixing bowl, combine flour, milk and salt and mix well, add the eggs in and continue to mix until the dough/batter is smooth. If needed, you can add more milk. The consistency should be like a very thick pancake batter and not too runny. Let rest for 1 hour.
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2
For the shallots: Preheat oven to 375u00b0F. Peel shallots and place them in a pan with butter and sprinkle the sugar on top. Over med-high heat, saute them for about 10 minutes, stir frequently until they start to brown, then transfer to baking dish and bake for 20 minutes, or until softened and browned.
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3
Bring a large pot of salted water to a boil and using the spaetzle maker, fine colander, or potato ricer, pour the batter a little at a time (in batches) through the holes and into the water. The spaetzle will cook quickly and is done after about 5 to 6 minutes, or when they float to the top of the water. As you remove them from the water, dip them in cool water to keep them from sticking.
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4
Transfer the finished spaetzle to a dish and set aside while you saute the mushrooms in butter. Depending on the size of the shallots, you can leave them whole, or if they are really large, you can quarter them. Add them to the sauteing mushrooms and when mushrooms are golden, set them aside.
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5
Brown some more butter in the pan and saute the spaetzle until the edges are crispy and a nice golden brown color. Toss in the lemon zest and add the mushrooms and shallots back in. Finish with the parsley and gruyere and salt and pepper to taste.
