Saturday, April 10, 2021

Spaetzle with Mushroom Sauce


 Spaetzle with Mushroom Sauce



Get ready for a comfortable German fall treat of small dumplings with a delicious classic sauce


INGREDIENT

For Spaetzle

▢2 ½ cup flour

▢½ teaspoon salt

▢⅓ cup of water

▢⅓ cup of milk

▢3 eggs

for the sauce

▢4 tablespoons butter, divided

▢¼ cup finely chopped onion

▢2 chopped garlic cloves

1 pound sliced button mushrooms

▢½ teaspoon dried thyme

▢ salt and pepper to taste

▢1 tablespoon flour

▢½ tablespoon ingredient

▢¼ cup wine OR more stock

▢2 cup beef broth

▢2 tablespoons cream optional


INSTRUCTIONS

To make Spaetzle

1.In a large bowl, beat together the flour and salt. during a separate large measuring bowl, beat water, milk and eggs until soft.

2.Add the egg mixture to the bowl crammed with flour, stir, then beat the dough vigorously with a wooden spoon until there are not any more lumps, you see air bubbles forming and therefore the dough tearing from the spoon, trying to lift it. it'll take about 5 minutes of continuous tapping. Cover and let the dough sit for half-hour .

3.When you're able to make Spaetzle, bring an outsized pot of salted water to a boil. Reduce heat and simmer. Place an outsized wooden plank on the baking sheet, then place ½ cup of dough on the board. employing a dull knife, scrape the pieces of dough from the pan.

4.Once the spaetzle rises to the surface, remove it with a slotted spoon and place it on a lightly greased casserole dish to stay warm. Continue within the same way with the opposite dough.

To make the sauce

5.When the spaetzle mixture is resting, place an outsized , deep skillet over medium-high heat and melt the butter in it. Add the onions, garlic and mushrooms and cook until the mushrooms are really soft - about 5 to 10 minutes.

6.Reduce the warmth to medium. Sprinkle the spices and flour evenly over the mushrooms, then mix well. Pour the wine into the skillet, scrape the gold pieces from rock bottom of the pan.

7.Pour the meat stock into the pan, mix well. bring back a boil, then reduce to a simmer and cook, 10 to fifteen minutes, until the sauce thickens. Finish with cream, if desired.

8.Serve the finished sauce within the finished spaetzle.