Homemade Spätzle and Sauteed Mushrooms
Homemade Spaetzle and Sautéed Mushrooms
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- 1 cup flour
- 1 large egg
- 1/2 cup water
- 4 tbsp salted butter, divided
- 1/2 pound mushrooms, sliced
- 1 pinch nutmeg, optional
- 1 pinch paprika, optional
- 3 cups chicken broth
- 1/2 tsp salt
To make the dough for the spaetzle, you will need to gather your egg, salt, flour, nutmeg, paprika, and water. Set aside the butter, mushrooms, and broth.
Combine the flour with the salt and optional spices. Mix in egg and slowly add in water. Beat mixture until it is smooth (the batter will be very sticky).
Next, you will need to boil 3 cups of chicken broth (or you can use beef broth). Obtain a colander or cheese grater and position it on top of the pot, well above the water. Spoon mixture onto the grater or colander and push through the holes with a spoon.
Once the noodles float to the top of the broth, use a slotted spoon to remove them. Set them aside in a bowl. Continue spooning batter through the grater or colander until all of the mixture has been used.
Putting it together
Now that your noodles are cooked, gather your ingredients for the next part of the recipe. You will need mushrooms and salted butter. You will use 2 tbsp of butter now and 2 tbsp later, so it will need to be divided.
Melt 2 tbsp of butter in a pan, add mushrooms and sauté them. Once they are golden brown, remove them from the pan. Drain the juices and place the pan back on the heated stove.
Melt the remaining butter in the pan, add spaetzle and sautéed mushrooms. Stir until everything is coated evenly. Remove from heat and serve while hot.
|Serving size: 1/4 Recipe|
|Calories from Fat||117|
|% Daily Value *|
|Fat 13 g||20%|
|Saturated fat 7 g||35%|
|Unsaturated fat 4 g|
|Carbohydrates 24 g||8%|
|Sugar 1 g|
|Fiber 1 g||4%|
|Protein 5 g||10%|
|Cholesterol 77 mg||26%|
|Sodium 391 mg||16%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|