"Spaetzle is a tender egg and flour dumpling served throughout Europe. In our recipe, Chanterelle Mushroom Spaetzle, we feature wild chanterelle’s with spaetzle as a side dish to a European dinner."
Chanterelle Mushroom Spaetzle
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 10mins
Cook time 8mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 cups all-purpose flour
- 4 large eggs
- 1 teaspoon salt
- 1/8 teaspoons grated nutmeg
- 1 cup cold water
- 1 1/2 cups fresh chanterelle mushrooms, chopped
- 2 tabelspoons butter
- 2 teaspoon fresh thyme
- salt and pepper
Method
Step 1
Add 2 quarts of water to a large stockpot and bring to a boil. Place the spaetzle maker over the top of the pot.
Step 2
In a large bowl, add the flour, eggs, salt, nutmeg and cold water and whisk to make a smooth batter.
Step 3
Heat a small sauté pan over medium heat. Add the butter and then the chanterelles and sauté until soft, about 3 minutes.
Step 4
Spoon the dough into the spaetzle maker and slide it back and forth, dropping the dumplings into the hot water. Cook the spaetzle until it rises to the surface, about two minutes. Drain and place in a serving bowl. Add the chanterelles to the spaetzle, gently toss, then season with fresh thyme, salt and pepper and serve.
Step 5
If you're using dried chanterelles, place one oz. in a small bowl. Add boiling water to cover, and let the mushrooms steep for 20 minutes. This rehydrates the mushrooms, then chop and use in the recipe. Save the mushroom stock and use in sauces and soups. If fresh wild mushrooms aren't available, use crimini or shiitake mushrooms. If you don't have a spaetzle maker, you can also use dried spaetzle that you'll find in the International section or at European grocery stores.