Spinach and Mushroom Spaetzle |
| Name: |
Susan Hartl |
| Base: |
Scott Air Force Base |
| Recipe: |
Ingredients
spaetzle (recipe below)
2 tablespoons of extra virgin olive oil
4 tablespoons butter
4 cloves garlic, minced
1/4 teaspoon thyme
8 ounces of mushrooms
bag of baby spinach ( 6 ounces)
salt and pepper
1 cup of heavy cream
2 tablespoons of whole grain mustard
Spaetzle:
1 cup of all-purpose flour
1/2 teaspoon of pepper
1 teaspoon of salt
1/4 teaspoon of nutmeg
2 large eggs
1/4 cup of milk
Directions
Spaetzle:
In a large bowl, combine the flour, pepper, salt and nutmeg. In another bowl whisk the milk and eggs together. Add to dry ingredients and mix well until the dough becomes smooth and thick. Let the dough rest for 10 or 15 minutes.
Bring 3 quarts of water to boil in a pot and reduce the heat to simmer. To form the spaetzle, you can place the dough into a colander and press the dough through the holes. Also a potato ricer can work for this. Do not overcrowd the pot, so cook in batches. You will cook the spaetzle for about 3 to 4 minutes or until the spaetzle floats to the surface. Drain and rinse with cold water. You can make the spaetzle up to 1 hour in advance.
Spinach and Mushroom sauce:
Add 2 tablespoons of butter and oil to a skillet over medium heat. Add the spaetzle and saute to a golden brown (about 3 or 4 minutes). Remove the spaetzle and then add remaining butter and oil to skillet. Then add the garlic, thyme, spinach and mushrooms. Saute till mushrooms are brown and spinach is wilted down. Season with salt and pepper. Add the cream and mustard to the spinach/mushroom mixture and stir well. Reduce temperature and let it simmer till the sauce is nice and thick. Fold in spaetzle and cook till heated through. Transfer to bowl and serve. Yield: serves 6
Notes: This dish is great with schnitzel or rouladen.
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