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Recipes

Spaetzle with Wild Mushrooms

7/30/2019

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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.

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