German Spaetzle dumplings with mushroom sauce

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 4 - 6

German Spaetzle dumplings with mushroom sauce - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

700 g of quartered champignons
4 tbsp (60 g) butter
2 tbsp olive oil, plus a little more
2 sprigs of thyme
2 crushed cloves of garlic
Salt and ground black pepper
1 cup heavy whipping cream
2 tablespoons whole grain mustard
2 tbsp chopped chives
1 cup wheat flour
1 teaspoon of salt
1/2 tsp ground black pepper
1/4 tsp ground nutmeg
2 eggs category CO
1/4 cup milk

Ingredient Substitution Suggestions

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Recipes with similar ingredients: champignon mushrooms, unleavened dough, whole grain mustard, chives, garlic, thyme, nutmeg, eggs, cream, milk

Cooking the dish according to the recipe:

Place 2 tablespoons (30 g) butter and olive oil in a large skillet over medium heat.

Add the cooked spaetzle and lightly brown, about 2-3 minutes. Transfer to a serving plate and let rest while you cook the mushrooms. Return the pan to high heat, add a little more olive oil and the remaining 2 tablespoons of butter.

Add thyme, mushrooms and garlic and sauté until golden brown, about 4 to 5 minutes.
Season with salt and pepper to taste. Add the cream and mustard and mix well. Simmer until a nice thick sauce forms, about 3 minutes. Add the spaetzle. Transfer to a serving bowl, sprinkle with chives, and serve with the pork schnitzel.

SpätzleIn a large bowl, combine the flour, salt, pepper, and nutmeg. In another bowl, whisk together the eggs and milk. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually fold in the flour from the edges, mixing well. The dough should be smooth and thick. Let it rest for 10-15 minutes.

In a large saucepan, bring 3 quarts of salted water to a boil over medium heat. Reduce the heat to a simmer. To form the spaetzle, hold a colander with large holes or a slotted spoon over the simmering water and press the dough through the holes with a spatula or spoon. Do this in batches to avoid crowding the pan.

Cook for 3-4 minutes, until the spaetzle float to the surface, stirring gently to prevent sticking. Strain through a colander and quickly rinse under cold water. This can be done up to an hour before serving.

Categories:

recipe / Dinner / Main courses / Pasta / Sauces / Gravies / German cuisine / Tyler Florence

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