Mushroom and Mustard Spaetzle

 (pictured with Pork Schnitzel)

I made this recipe about a two years ago and we loved it then, I put it in my recipe binder....and just found it again.  I made it tonight and am so glad I rediscovered it.  Very good.  It does take a little time and preparation but it is worth the effort.

I got this recipe from www.foodnetwork.com 

Mushroom and Mustard Spaetzle

Recipe courtesy Tyler Florence

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

15 min

Level:

Easy

Serves:

4 to 6 servings

Ingredients

• Spaetzle, recipe follows
• 4 tablespoons unsalted butter
• 2 tablespoon extra-virgin olive oil, plus more
• 2 sprigs thyme
• 1 1/2 pounds button mushrooms, quartered
• 2 cloves garlic, minced
• Kosher salt and freshly ground black pepper
• 1 cup heavy whipping cream
• 2 tablespoons whole grain mustard
• 2 tablespoons minced chives

Directions

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 withchives and serve alongside the pork schnitzel, if desired.

Spaetzle:

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1/4 cup milk

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.