| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- Spaetzle, recipe follows
- 4 tablespoons unsalted butter
- 2 tablespoon extra-virgin olive oil, plus more
- 2 sprigs thyme
- 1 1/2 pounds button mushrooms, quartered
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 1 cup heavy whipping cream
- 2 tablespoons whole grain mustard
- 2 tablespoons minced chives
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/4 cup milk
Instructions
- Add 2 tablespoons of butter and the oil to a large skillet over medium heat. Add the cooked spaetzle and saute until slightly browned, about 2 to 3 minutes. Remove from the pan to a serving platter and set aside while you cook the mushrooms. Set the skillet back over high heat and add a little more olive oil and remaining 2 tablespoons of butter. Add the thyme, mushrooms and garlic and saute until golden brown, about 4 to 5 minutes. Season with salt and pepper, to taste. Add the cream and mustard and stir well. Reduce the mixture until the sauce is nice and thick, about 3 minutes. Fold in the spaetzle. Transfer to a serving bowl, garnish with chives and serve alongside the pork schnitzel, if desired.
- Spaetzle:
- In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
- Bring 3 quarts of salted water to a boil in a large pot, over medium heat. Reduce the heat to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don’t overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Drain the spaetzle in a colander and give it a quick rinse with cool water. This can be made up to 1 hour in advance.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 384 |
| Total Fat | 30 g |
| Saturated Fat | 15 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 9 g |
| Cholesterol | 138 mg |
| Sodium | 521 mg |
Reviews
This was delicious, though I did not find that my metal colander worked very well for shaping the spaetzle. I am in search of a better method for that, but the recipe was delicious despite my poorly shaped spaetzle!
Delicious! We doubled the spaetzle batter (without doubling the sauce). That ended up being a bit too much, so in the future, we’ll increase the spaetzle to 1.5 the recipe, which would serve 4 as a main or 5-6 as a side. Got rave reviews from everyone, including kids. Definitely a keeper.
We thought we would be clever and pass the spaetzle through a potato ricer, but a large colander spoon proved much wiser. This dish was really flavorful, difficult to achieve with spaetzle since it is otherwise a boring accompaniment. We served with pork belly and red cabbage.
Made this with the Pork schnitzel a few weeks ago after visiting a German restaurant in New York state and having a similar dish. The thinly pounded pork and the hint of nutmeg in the spaetzle was a winner at this house! Wife and the four kids ranging from ages 3-12 all devoured it. Next time I’m going to double the ingredients for the spaetzle as it went fast.
This is an excellent recipe, especially with the Schnitzel. I think I found an easy way to make the Spaetzle (for me, anyway. I was tired of using a colander, etc. I cleaned out a wide-mouth plastic squirt bottle of ketchup and poured the batter into that. Turn it upside down and squeeze and you have a great Spaetzle dispenser! If you want the Spaetzle bigger just make the hole bigger, but the standard hole size worked great for me! Enjoy!
This recipe along with the Pork Schnitzel have always been a favorite. It took them both to a Sound of Music Sing A Long picnic and again, as always, it was a big hit. Thank you so much for keeping my friends impressed with my cooking!!!
Absolutely BRILLIANT, Tyler!! I made this Mushroom & Mustard Spaetzle along with your Pork Schnitzel, and some steamed brussel sprouts for my husband and I this evening. What a hit!!! These recipes are going right into our favorites file.
Thank you Tyler!!
this is a very good, basic, and pretty traditional Spaetzle recipe. It’s also pretty much fool proof and not as time consuming as you might think. The basic Spaetzle can be used in a lot of different recipes as well, and not just with the excellent cream/mustard sauce.
There are several ways to actually make the Spaetzle dumplings depending on how skilled you are or what tools you have. I have used a big flat grater in the past, but now I use a potato ricer. Just spoon a big blob of batter into the ricer, extrude it into the boiling water, and slice any excess off the ricer with a knife to reload.
Spaetzle are made with a thick batter NOt a dough! The thick batter is poured into the Spaetzle maker, you run it back and forth and the batter drops into the salted, simmering water. If you do not have a Spaetzle maker, spoon the thick batter (thicker than pancake batter onto a board and scrape off “ribbons” of batter with a chef knife into the simmering water.
B.J Cooks (former cooking teacher
this recipe is so *BOMB* — my family & friends LOVED it! i felt like a freakin’ gourmet!