Jägerspätzle: German Dumplings with Mushrooms

• Produce

  • 1 Bunch Flat-leaf parsley
  • 1 1/2 lbs Mushrooms
  • 1 Shallot

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 2 cups Broth
  • 1 tbsp Tomato paste

• Baking & Spices

  • 2 1/2 cups Flour
  • 1/2 tsp Salt

• Dairy

  • 1 Butter
  • 5 tbsp Butter
  • 1/2 cup Cream
  • 1/3 cup Milk

• Beer, Wine & Liquor

  • 1 oz White wine

• Liquids

  • 1/3 cup Water

Found on savorynothings.com

Description

Directions

• In a large bowl mix together the flour and salt. Add the water, milk and eggs to a measuring cup and whisk together well.
• Pour into the bowl with the flour and immediately start vigorously stirring the batter with a wooden spoon until there are no more lumps and you start seeing bubbles forming. Cover and rest for 30 minutes.
• When ready to make the Spätzle bring a large pot of salted water to the boil. Heat a large frying pan over medium heat and add a knob of butter to it.
• Place a coarse metal grater (or a special Spätzle maker if you own one) over the pot. Add about 1/3 cup of batter on top of the grater and gently stroke over it with the back of a spoon. Remove the grater and let the Spätzle cook until they come to the surface. Remove with a slotted spoon and drop into the hot pan. Proceed the same way with the remaining batter, adding more butter to the pan as needed.
• Heat a large frying pan over medium high heat and add three tablespoons of butter to it. Add the shallot to the pan and cook until starting to brown.
• Add the mushrooms and continue to cook until softened. Deglaze with the white wine and cook until reduced. Add the broth and tomato paste, reduce to a simmer and cook until reduced to a thick sauce. Finish with the remaining two tablespoons of butter and the cream.
• Serve on top of the Spätzle and garnish with chopped parsley.

Nutrition