Spaetzle With Mushrooms In Cream Sauce Recipes

MUSHROOM AND MUSTARD SPAETZLE

Steps:

• Add 2 tablespoons 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 2 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.
• 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 a large holed colander 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.

SPAETZLE WITH BUTTERNUT SQUASH AND MUSHROOM CREAM SAUCE

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.