Ingredients Jump to Instructions ↓

  1. Spaetzle, recipe follows

  2. 4 tablespoons unsalted butter

  3. 2 tablespoon extra-virgin olive oil , plus more

  4. 2 sprigs thyme

  5. 1 1/2 pounds button mushrooms , quartered

  6. 2 cloves garlic , minced

  7. Kosher salt and freshly ground black pepper

  8. 1 cup heavy whipping cream

  9. 2 tablespoons whole grain mustard

  10. 2 tablespoons minced chives

  11. 1 cup all-purpose flour

  12. 1 teaspoon salt

  13. 1/2 teaspoon ground black pepper

  14. 1/4 teaspoon ground nutmeg

  15. 2 large eggs

  16. 1/4 cup milk

Instructions Jump to Ingredients ↑

  1. 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.

  2. Spaetzle:

  3. 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.

  4. 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.


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