This recipe is a nod to my German heritage with a fabulous herbed spaetzle. Simple enough to be comforting on cold days, but easy to modify as well.
Ingredients
- ½ cups all-purpose flour: 1 piece
- salt: 0.5 tsp
- oregano: 0.25 tsp (dried)
- marjoram: 0.25 tsp (dried)
- parsley: 0.25 tsp (dried)
- chives: 0.25 tsp (dried)
- dill weed: 0.125 tsp (dried)
- ground black pepper: 0.125 tsp
- eggs: 2 piece
- milk: 0.5 cup
- German or deli-style mustard: 1 Tbsp (optional)
- butter: 1 Tbsp
- olive oil: 1 Tbsp
- medium onion: 1 piece (diced)
- ounces sliced fresh mushrooms: 4 piece
- quart chicken broth: 1 piece
- spinach: 1 pack (8 ounce pack, shredded, fresh)
Metric Conversion
Stages of cooking
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Whisk flour, salt, oregano, marjoram, parsley, chives, dill, and pepper together in a large bowl.
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Whisk milk, eggs, and mustard together in a small bowl. Gradually mix in flour mixture until just combined.
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Bring a large pot of salted water to a boil over medium heat. Place a spaetzle maker over the boiling water and pour spaetzle dough into the slider basket. Run the basket back and forth until bits of dough fall into the boiling water. Boil spaetzle until firm, 2 to 3 minutes. Drain.
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Melt butter in a Dutch oven over medium heat. Add olive oil, then onion. Sweat the onion for 3 to 4 minutes. Add mushrooms and saute until slightly browned, about 5 minutes. Add spaetzle and stir to combine. Cook until spaetzle is heated through and crispy in spots, 3 to 5 minutes.
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Add chicken broth and bring to a simmer. Stir in spinach and cook until wilted, 1 to 2 minutes. Serve immediately.
