Spaetzle with Wild Mushrooms

6 servings 

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/2 teaspoon ground nutmeg
• 2 large eggs
• 1/4 cup milk
• 3 tablespoons unsalted butter + 1 tablespoon to saute mushrooms
• 2 tablespoons minced fresh chives
• Plus 1 cup sliced fresh morel or chanterelle mushrooms that have been carefully brushed clean.

​Combine all ingredients except mushrooms and butter to make spaetzle dough. Over a pot of boiling salted water, push dough through a perforated pan or colander with a flexible spatula. Little dumplings will float to the top when done, no more than 1 minute. Remove with a perforated spoon or hand strainer and set aside. Saute mushrooms in 1 tablespoon of the butter about 2 minutes. Melt remaining butter in a separate pan, add spaetzle and saute until lightly browned. Combine with mushrooms, season and serve.