Austrian Mushroom Mustard Spaetzel

Okay I apologize, there is no picture for this one. I tried and was not successful in making it "look" yummy. But trust me... it is

DELIGHTFUL...

Tender yet crunchy tiny dumplings covered in a creamy yet tangy mushroomy mustard sauce...

Give it a try, it is a little bit of work, but is so worth the experience!

Spaetzel

1 cup all-purpose flour

1 tsp. salt

1/2 tsp. fresh ground pepper

1/4 tsp. ground nutmeg

2 eggs

1/4 cup milk 

2 Tbs. butter/margarine

1 Tbs olive oil 

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. (if making this with my Chicken Schnitzel recipe, begin working on your schnitzel now)

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 rubber spatula. Do this in 2-3 batches so you don't overcrowd the pot. Cook for 2-3 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.

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.

Mushroom Mustard Sauce

2 Tbs. butter/margarine

2 Tbs. olive oil

2 sprigs of fresh thyme

1 1/2 lbs. white mushrooms

2 cloves garlic

salt and pepper to taste

2 Tbs. flour

1 cup milk

2 Tbs. Dijon mustard

In a large sauce pan, saute thyme sprig in butter and olive oil for 1 minute. Remove and reserve. Add mushrooms and garlic, season with salt and pepper, and saute until golden brown and tender. Add flour and mix well until bubbly. Whisk in milk and cook until sauce thickens. Gently fold in cooked spaetzel.

Serve warm with homemade Chicken Schnitzel

 *courtesy of Tyler Florence