by cheese1227
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cheese1227's Notes:
Expand3 eggs, slightly beaten Ask a question about this ingredient
4 ounces milk Ask a question about this ingredient
5 ounces Dijon mustard Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
pinches white pepper Ask a question about this ingredient
pinches nutmeg Ask a question about this ingredient
10.5-11 ounces all-purpose flour Ask a question about this ingredient
Olive oil Ask a question about this ingredient
Butter Ask a question about this ingredient
1 medium sweet onion, medium dice Ask a question about this ingredient
4 ounces shitake mushroom, thinly sliced Ask a question about this ingredient
2 cups spinach, chopped slightly Ask a question about this ingredient
Whisk eggs, milk, mustard, salt, pepper and nutmeg in a medium sized bowl.
Ask a question about this stepSlowly stir the flour into the wet ingredients until the batter is smooth. The consistency should be halfway between that of pancake batter and pasta dough.
Ask a question about this stepLet the batter rest at room temperature for at least 30 minutes or as long as an hour.
Ask a question about this stepWhile the batter is resting, set a pot of salted water to boil. The pot you choose should be a bit smaller than your colander so that you can set the colander over the pan without it touching the water.
Ask a question about this stepOnce the batter has rested and the water boiled, set your colander over the pan and pour the batter into the colander. Using a rubber spatula push the batter through the holes and into the water. This process will take a little elbow grease.
Ask a question about this stepThe spaetzle will first sink to the bottom of the pan and then rise to the top. Once it has risen to the top, let it cook for another two minutes and then remove them with a skimmer and shock them in cold water and drain them well and set aside.
Ask a question about this stepMelt one tablespoon of butter in one tablespoon of olive oil. Sweat the onions for 3-4 minutes and then add the mushrooms and sauté them until slightly brown. Add the spinach and let it wilt slightly.
Ask a question about this stepAdd the speatzle to the pan and stir completely. There should be enough fat in the pan to coat all spaetzle, so if there is not enough, add a bit more butter. Allow the speatzle to get a bit crispy in spots and be completely heated throughout.
Ask a question about this stepServe immediately.
Ask a question about this stepA spaetzle maker will make your life so much easier. You can get them at many stores for only $6.
good recipe, made this for my boyfriend and we both liked it. Though, i am not sure I would make it again, because it was really hard to make the actual spaetzle. Are there any other techniques to get the same effect?
cheese1227,
You were kind to me, being a first-time poster here, a few hours ago so I came here to see your contributions to the site.
I see you really were rushed to get the recipe posted and it seems you didn't have time to proof it. The mushroom is s h i i t a k e with 2 'i's in it.
Hmm, I think I posted this one before I figured out that it's much better to cut and paste into the Food52 input tool from a spell-checked word doc than to enter the text directly.
Thank you all for catching my very late night mistake!! I really, really appreciate you all having my back!! Of course there is flour in the recipe and it's in my notes but did not get transfered here. I added the recipe late last night as I did not expect to be on-line at all this weekend. I am just gald that I did indeed decide to get my Food52 fix today. I guess it was two kinds of fixes....
Just to break the suspense, I am a woman! Cheese is in the name because I love it.
Now I can sleep tonight. This is one terrific recipe. Thumbs up given before flour proportions noted and typos corrected. Good luck.
Who knows cheese1227? She's got a winner here but it needs some fixing and the clock is ticking. Someone call her up - or him, perhaps, how sexist of me...
Oh, I love this!
Yes, please add the flour because I have been looking for a spaetzle recipe to go with my Hungarian goulash and like the sound of yours very much!
I think you left the flour off your ingredients list--hopefully there's still time to edit!
Stephanie is the Head Recipe Tester of Food52.
Agreed, a spaetzle maker is WAY easier. Pretty yummy.