Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp ground nutmeg
- 3 large eggs
- 1/2 cup milk
- 1/4 cup unsalted butter
- 1 large onion, thinly sliced
- 8 oz mushrooms, sliced
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
Special equipment needed:
- Spätzle maker or colander with large holes
Step-by-step instructions:
1. In a large bowl, whisk together flour, salt, and nutmeg.
2. In a separate bowl, beat eggs and milk together.
3. Gradually pour the egg mixture into the flour mixture, stirring until a sticky dough forms.
4. Bring a large pot of salted water to a boil.
5. Using a spätzle maker or colander with large holes, press the dough through the holes into the boiling water. Cook for 2-3 minutes or until the spätzle floats to the surface.
6. Drain the spätzle and set aside.
7. In a large skillet, melt butter over medium heat.
8. Add onions and mushrooms and sauté until tender and golden brown, about 10-12 minutes.
9. Add the cooked spätzle to the skillet and toss to combine with the mushroom and onion mixture.
10. Season with salt and pepper to taste.
11. Garnish with fresh parsley, if desired.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
5. Temperature:
- Boiling water for spätzle
- Medium heat for sautéing mushrooms and onions
Serving size:
- 4 servings
Nutritional information:
- Calories: 425
- Fat: 18g
- Carbohydrates: 55g
- Protein: 14g
- Fiber: 3g
- Sugar: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Soy milk or almond milk can be used instead of regular milk.
- Any type of mushrooms can be used.
Variations:
- Add cooked bacon or sausage to the mushroom and onion mixture for added flavor.
- Top with grated Parmesan cheese before serving.
- Use different herbs such as thyme or rosemary for added flavor.
Tips and tricks:
- Make sure the dough is sticky enough to press through the spätzle maker or colander.
- Do not overcrowd the spätzle in the pot of boiling water to prevent them from sticking together.
- Sauté the mushrooms and onions until they are golden brown for the best flavor.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or on individual plates.
Garnishes:
- Fresh parsley or grated Parmesan cheese.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic green beans
- Roasted carrots
Troubleshooting advice:
- If the dough is too dry, add a little more milk until it reaches the desired consistency.
- If the spätzle is sticking together in the pot, add a little more salt to the water.
Food safety advice:
- Make sure to cook the spätzle until it floats to the surface to ensure it is fully cooked.
Food history:
- Spätzle is a traditional German egg noodle that is commonly served as a side dish.
Flavor profiles:
- The spätzle is soft and chewy, while the sautéed mushrooms and onions add a savory and slightly sweet flavor.
Serving suggestions:
- Serve as a side dish with roasted meats or as a main dish with a side salad.
Related Categories
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Region: German
Taste: Savory, Umami, Earthy, Herbaceous, Nutty