Hunters Spaetzle with Mushroom Cream (Print)

Fluffy noodles meet rich mushroom cream – perfect for a hearty meal.

# Ingredients:

→ Spätzle stuff

01 - 3 big eggs
02 - 80 ml whole milk
03 - 80 ml water, room temp
04 - 1/2 teaspoon fine sea salt
05 - 315 g all-purpose flour (type 405 or 550)

→ Mushroom sauce stuff

06 - 2 tablespoons heavy cream (can skip)
07 - 480 ml beef broth
08 - 60 ml dry white wine or use beef broth instead
09 - 1/2 tablespoon tomato paste
10 - 1 tablespoon all-purpose flour
11 - sea salt and fresh ground black pepper, to taste
12 - 1/2 teaspoon dried thyme (or 1 teaspoon fresh, only leaves)
13 - 450 g button mushrooms or mixed mushrooms, sliced up
14 - 2 garlic cloves, minced super fine
15 - 1/4 cup onion, yellow or white, finely diced
16 - 4 tablespoons butter, divided up

# Steps:

01 - Put your warm Spätzle on plates, cover with lots of that mushroom sauce, and dig in right away. Throw some fresh herbs on top if you want.
02 - Try your sauce and add more seasoning if you think it needs it. Throw in lemon juice or Worcestershire if you’re in the mood.
03 - Mix in the cream if you're using it, let it bubble for a couple minutes. Take it off the heat and toss in the rest of your butter so it turns shiny.
04 - Pour in the broth, mix it all up, and let everything cook down for about 10-15 minutes, so it gets as thick as you like.
05 - Stir in the tomato paste, pour in wine (or broth if you're skipping wine), and scrape up any bits at the bottom. Let it cook down 1-2 minutes.
06 - Sprinkle thyme, salt, pepper, and the flour over the mushrooms, mix well, and let it cook for about a minute.
07 - Chuck the mushrooms in and cook on medium-high, giving them a stir here and there for 5-10 minutes. Do a couple batches if needed, so they brown up right.
08 - Melt 2 tablespoons of the butter in a big skillet. Sauté the onion until it's soft and clear, about 3-5 mins, then toss in the garlic just till it smells awesome.
09 - Scoop out your cooked Spätzle with a slotted spoon, pile into a buttered bowl, and toss in more butter if you don't want them to stick. Pop a lid or some foil on top to keep warm.
10 - Use a Spätzlehobel or press or scrape bits of dough off a board into your gently boiling water. They're done when they float, so let them chill there another minute or so.
11 - Fill up a big pot with water, salt it, and get it boiling. When it's bubbling, turn it down to a gentle boil.
12 - Throw a cover on the dough and leave it out on the counter for a half hour to let the gluten take a break.
13 - Give the dough a serious workout with your spoon for about 5 minutes till it's smooth, stretchy, and you see some bubbles showing up.
14 - Dump the egg mix into the flour and stir it up using a wooden spoon or dough scraper until it's messy and lumpy.
15 - In another bowl, beat together the water, milk, and your eggs till it's all one even mix.
16 - Blend the flour and salt really well in a medium mixing bowl so the salt goes everywhere.

# Notes:

01 - Your Spätzle dough should be thick and stretchy. If it's too runny or stiff, just toss in a splash of milk or an extra spoon of flour till it looks right.
02 - Make your Spätzle in smaller batches so they don't get sticky and every little dumpling cooks through.
03 - Want bold flavor? Sear the mushrooms till they're nice and golden—don't flip them much.
04 - Deglazing with wine or broth gives your sauce a punch of flavor.
05 - Test your sauce as you go so you know when it's just how you want it.

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