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Mushroom Spaetzle<\/p>\nMushroom Spaetzle<\/p>\n
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1 cup (250 mL) all-purpose flour<\/p>\n
1 T. (15 mL) morel powder (or other mushroom powder)<\/p>\n
1 tsp. (5 mL) sea salt<\/p>\n
\u00bd tsp. (2 mL) ground pepper<\/p>\n
\u00bd tsp. (2 mL) ground nutmeg<\/p>\n
2 large eggs<\/p>\n
\u00bc cup (60 mL) milk olive oil, to coat<\/p>\n
3 T. (45 mL) salted butter<\/p>\n
2 T. (30 mL) minced fresh chives or sage<\/p>\n
salt and pepper, to taste<\/p>\n
<\/p>\n
Spaetzle is a German egg dumpling that is addictive and unusual. You can buy spaetzle makers to create a more uniform dumpling. Traditionally spaetzle is panfried in browned butter and sage to crisp up the exterior. The result is spectacular with rich reduced stock sauces and matches well with pork and duck dishes.<\/p>\n
In a large bowl, combine the flour, morel powder, 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 using your hands; the dough should be smooth and thick. Let the dough rest for 10\u2013 15 minutes. In a large pot, bring 3 quarts (3 L) of salted water to a boil, then reduce to a simmer. To form the spaetzle, hold a large-holed colander over the simmering water and add the batter. Push the dough through the holes with a spatula or spoon. Do this in batches so you don\u2019t overcrowd the pot. Cook for 3\u2013 4 minutes, or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into another colander and give it a light coating of oil. Transfer to a baking sheet and let cool. In a large skillet over medium heat, melt the butter and then add the spaetzle, tossing to coat. Cook the spaetzle for 1\u2013 2 minutes to give the dumplings some colour, then sprinkle with the chopped chives or sage (or both) and season with salt and pepper before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
Mushroom Spaetzle 1 cup (250 mL) all-purpose flour 1 T. (15 mL) morel powder (or other mushroom powder) 1 tsp. (5 mL) sea salt \u00bd tsp. (2 mL) ground pepper \u00bd tsp. (2 mL) ground nutmeg 2 large eggs \u00bc cup (60 mL) milk olive oil, to coat 3 T. (45 mL) salted butter 2 T. (30 mL) minced fresh chives or sage salt and pepper, to taste Spaetzle is a German egg dumpling that is addictive and…<\/p>\n