Spaetzle

Spaetzle with Mushrooms

I don't know where I first heard about spaetzle but I really like it.  Many people claim it is from Germany but Wikipedia says its origin is unknown.  Wherever it came from it's really easy to make and delicious.    It's very much like pasta but easier to make and you can use it like pasta in many dishes.  They make special spaetzle makers but a cheese grater with big holes will work.

Spaetzle
2 cups
all-purpose flour
1 tsp
salt
1 tsp
ground white pepper
3
large eggs
cup
whole milk

The Rest
4 tbl
butter (divided)
1 tbl
olive oil (the best you have)
lb
fresh mushrooms, sliced
1
medium onion, diced
cup
chicken stock

Blend the flour, salt and pepper together in a bowl.  Mix in the milk and eggs making a soft batter.  Bring a large pot of salted water to a boil and set a second large bowl to the side.  Working with 1/3 cup of batter at time and using a rubber spatula, press the batter directly through " holes on a cheese grater or spaetzle maker and let it fall directly into the boiling water.  Cook for 2 minutes, stirring the spaetzle to keep it from sticking together.  Scoop the spaetzle out of the water with a slotted spoon, drain, and put the spaetzle in the second large bowl with 2 tbl of the butter.  Stir the spaetzle and as the butter melts it will coat it and keep it from sticking together.  There will be too much butter but there is more spaetzle to make.  Use the rest of the batter in batches to make the rest of the spaetzle.  When you are done cooking the spaetzle, clean everything the batter touched ASAP or at least get is soaking in water as it sticks like glue.

Now add the remaining 2 tbl of the butter and the olive oil to a non-stick frying pan and turn the heat to medium high.  When the butter has melted, add the mushrooms and any spices (garlic, thyme, oregano, rosemary, etc.) you may want, and saute' for about 5 minutes.  Add the drained spaetzle and chicken stock to the frying pan and cook until the stock evaporates.  You can serve it now or continue tor a few more minutes until the spaetzle browns on the outside.

Serve.

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