Have fun preparing this mushroom dish!
Thoroughly mix the green seed flour with salt, caraway seeds, yeast flakes (1) and the eggs. Allow the dough to swell with the lid closed. Break the (frozen) beans, cook them with a little boiling hot, lightly salted water and a little bit of savory in 25 minutes.
Sauté the cleaned and finely sliced mushrooms in half of the butter with the finely diced onion, add whipped cream, a little salt and pepper and cook for 10 minutes.
Bring lightly salted water (1) to the boil. Press the swollen green bean dough through a spaetzle press into the water, make the spatulas for about 3 min, then lift them out with a slotted spoon. Mix them with the cooked beans, steamed mushrooms, add the ham cut into strips and finely chopped parsley form.
Fill everything into a lightly greased gratin dish, sprinkle with Gouda cheese, put the remaining butter in flakes and bake in the oven at 200 degrees in 15 min.