SPAETZLE WITH BUTTERNUT SQUASH AND MUSHROOM CREAM SAUCE
Provided by Food Network
Categories main-dish
Time 2h45m
Yield Yield: 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a steamer basket, steam the squash for 10 minutes, or until tender and puree in blender or with immersion blender. Set aside
- Melt the butter in a large skillet over medium heat. Saute the onion, garlic and thyme until the onion is limp and translucent. Clean, trim and slice the shiitakes. Add them to skillet. Turn the heat up to high, and saute until the mushrooms are soft and golden. Add the squash puree, chicken broth and cream and season with salt and pepper. Bring the cream to a gentle simmer, gently tossing the ingredients to mix. Grate a handful of Parmesan cheese into the sauce and continue to cook until the cream reduces slightly.
- Meanwhile, (following the recipe below) cook the spaetzle in abundant boiling salted water until al dente.
- Quickly drain the spaetzle and place it in the pan with the sauce. Add the walnuts and gently toss the pasta with the sauce over low heat just until it has absorbed some of the sauce. Place the pasta in a serving bowl. Dust with more Parmesan cheese and serve.
- Sift flour into a large bowl. Add salt. Make a well in the center. In another bowl whisk together the eggs and water. Add to dry ingredients and beat with spatula until smooth and elastic.
- Push batter through spaetzle maker into a large pot of boiling salted water and cook, uncovered, just until spaetzle is firm, floats to the top and no longer tastes of raw flour, about 3 to 5 minutes. Drain spaetzle well before using.
MUSHROOM AND MUSTARD SPAETZLE
Make and share this Mushroom and Mustard Spaetzle recipe from Food.com.
Provided by adopt a greyhound
Categories < 60 Mins
Time 1h
Yield 2 , 2 serving(s)
Number Of Ingredients 15
Steps:
- Spaetzle:.
- In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
- Bring 3 quarts of salted water to a boil in a large pot, over medium heat. Reduce the heat to a simmer. To form the spaetzle, hold grater or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Drain the spaetzle in a colander and give it a quick rinse with cool water. This can be made up to 1 hour in advance.
- Sauce:.
- Add 1 tablespoon of butter and the oil to a large skillet over medium heat. Add the cooked spaetzle and saute until slightly browned, about 2 to 3 minutes. Remove from the pan to a serving platter and set aside while you cook the mushrooms. Set the skillet back over high heat and add a little more olive oil and remaining 1 tablespoons of butter. Add the thyme, mushrooms and garlic and saute until golden brown, about 4 to 5 minutes. Season with salt and pepper, to taste. Add the cream and mustard and stir well. Reduce the mixture until the sauce is nice and thick, about 3 minutes. Fold in the spaetzle. Transfer to a serving bowl, garnish with chives and serve alongside the pork schnitzel, if desired.
Nutrition Facts : Calories 593.1, Fat 35.9, SaturatedFat 17.9, Cholesterol 168.6, Sodium 775.4, Carbohydrate 54, Fiber 3.6, Sugar 3.4, Protein 18.2
GRAINY MUSTARD SPAETZLE
Make and share this Grainy Mustard Spaetzle recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, mix eggs, water, oil and grainy mustard.
- Slowly incorporate flour while sifting into egg mixture and season.
- Bring a large pot of salted water to a boil.
- Put spaetzle dough through a ricer or a spaetzle machine directly into boiling water and cut off.
- Allow spaetzle to cook in water for 2 to 3 minutes.
- Remove spaetzle and plunge into an ice bath.
- When cooled down, remove from ice bath and dry on a clean towel.
- Coat spaetzle with a little oil and refrigerate until ready to use.
- To serve; in a large fry pan, over high heat, add a couple of tablespoons of butter and allow to brown.
- Add a little spaetzle and toss to coat.
- Allow to continue to cook until spaetzle becomes a little crispy.
- Season with salt and serve immediately.
Nutrition Facts : Calories 306.4, Fat 8.6, SaturatedFat 1.9, Cholesterol 185.1, Sodium 125.5, Carbohydrate 44.2, Fiber 1.7, Sugar 0.7, Protein 11.6
SPINACH AND MUSHROOM SOUP WITH SPAETZLE
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.
Provided by thedailygourmet
Categories Mushroom Soup
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- Whisk flour, salt, oregano, marjoram, parsley, chives, dill, and pepper together in a large bowl.
- Whisk milk, eggs, and mustard together in a small bowl. Gradually mix in flour mixture until just combined.
- 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.
- 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.
- Add chicken broth and bring to a simmer. Stir in spinach and cook until wilted, 1 to 2 minutes. Serve immediately.
Nutrition Facts : Calories 326.5 calories, Carbohydrate 44.8 g, Cholesterol 108.1 mg, Fat 10.7 g, Fiber 3.3 g, Protein 12.8 g, SaturatedFat 3.6 g, Sodium 1411.6 mg, Sugar 4.6 g
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