Fresh Herb Spaetzle

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 3 large eggs
• 3/4 cup whole milk
• 4 teaspoons minced fresh herbs (such as parsley, thyme, rosemary, and chives)
• 4 tablespoons butter, divided
• 2 tablespoons extra virgin olive oil, divided
• 8 ounces mushrooms, thinly sliced
• 1 medium onion, chopped
• 3/4 cup low sodium chicken broth (or more)
• 4 teaspoons minced fresh herbs (such as parsley, thyme, rosemary, and chives)

Recipe

• 1 part one, the dumplings.
• 2 blend flour, salt, pepper, and nutmeg in large bowl.
• 3 whisk in eggs and milk, forming soft batter. mix in half of herbs.
• 4 bring large pot of salted water to boil.
• 5 butter large bowl.
• 6 working with 1/3 cup batter at a time and using rubber spatula, press batter directly into boiling water through 1/4-inch holes on coarse grater, strainer, or wide ladle.
• 7 stir spaetzle to separate and boil 2 minutes.
• 8 using fine sieve, scoop spaetzle from pot, drain well, and transfer to buttered bowl.
• 9 can be prepared 3 hours ahead. let stand at room temperature.
• 10 part two, saute dumplings.
• 11 melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat.
• 12 add mushrooms; sauté until beginning to soften, about 4 minutes.
• 13 add onion; sauté until beginning to soften, about 5 minutes.
• 14 add remaining 2 tablespoons butter, 1 tablespoon oil, and spaetzle. sauté until spaetzle begin to brown, stirring often, about 10 minutes.
• 15 add 3/4 cup broth. simmer until broth is absorbed, adding more broth if dry. mix in remaining herbs; season with salt and pepper.