Is it a dumpling or a noodle? Spaetzle, the beloved dish of Austrians, Germans, Hungarians, and the Swiss, is infinitely easier to make than it is to classify. While some spaetzle dishes are cheesy and rich, this version is lightened with fresh herbs—a lot of them.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Blend the flour, salt, pepper, and nutmeg in a large bowl. Whisk in the eggs and milk, forming a soft batter. Mix in half of the herbs.
Step 2
Bring a large pot of salted water to a boil. Butter a large bowl. Working with 1/3 cup batter at a time and using a rubber spatula, press the batter directly into the boiling water through 1/4-inch holes on a coarse grater, strainer, or wide ladle. Stir the spaetzle to separate and boil 2 minutes. Using a fine sieve, scoop the spaetzle from the pot, drain well, and transfer to the buttered bowl.
Step 3
Melt 2 tablespoons butter with 1 tablespoon oil in a heavy large skillet over medium heat. Add the mushrooms; sauté until beginning to soften, about 4 minutes. Add the onion; sauté until beginning to soften, about 5 minutes. Add the remaining 2 tablespoons butter, remaining 1 tablespoon oil, and the spaetzle. Sauté until the spaetzle begin to brown, stirring often, about 10 minutes. Add the broth. Simmer until absorbed, adding more broth if dry. Mix in the remaining herbs; season with salt and pepper.
do ahead
Step 4
The SPAETZLE can be prepared 3 hours ahead (through step 2). Let stand at room temperature.
