In a blender, puree the parsley leaves and stems, lemon zest and juice, and eggs until only specks of parsley remain.

Pour into a bowl.

Add milk to the blender, swirl it around to incorporate any remaining parsley puree.

Mix the flour into the parsley puree, then mix in the milk.

Season the batter with 1/2 tsp.

salt and 1/4 tsp.

pepper.

Let it stand at room temperature for 15 minutes.

Meanwhile, bring a large pot of water to a boil.

Prepare a large bowl of ice water.

Reduce heat under the pot so the water gently simmers.

Working in 3 batches (about 3/4 cup of batter at a time), hold a colander, or a potato ricer fitted with the disk with the largest holes, over the water and, using a silicone spatula, push the batter through the colander so it falls into the water.

Cook the spaetzle until they rise to the top, about 2 minutes; using a slotted spoon, transfer to the ice water.

Repeat with the remaining batter.

When all the spaetzle are cool, drain and transfer to a medium bowl.

Drizzle with EVOO; toss until coated.

(The spaetzle can be covered and chilled for up to 3 days.

)

In a large skillet, melt the butter with the olive oil over medium-high heat.

Add the mushroom; cook, stirring often, until browned, about 5 minutes.

Add the garlic; cook, stirring often, until aromatic, about 1 minute more.

Add the spaetzle; cook, stirring often, until lightly browned, about 8 minutes.

Top with chopped parsley and cheese.