Mustard Spaetzle with Sauteed Spinach, Sweet Onions and Shitake Mushrooms

By • March 11, 2010 12 Comments

50 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: I love the combination of spinach and mustard. I typically take this fresh, zingy pairing in the form of a salad with some meaty sautéed shitake mushrooms on top. But the first time I made this recipe combination it was wet and cold and dark outside and I just needed some stick-to-my-ribs food and spaetzle fits that bill to a tee. The tricky part of this recipe is pushing the spaetzle batter through a colander with big enough holes to yield the necessary sized squiggly bits in the boiling water below. I find that a colander with holes at least 1/4 inch in diameter. cheese1227

Serves four for an appetizer or two for a main course

  • 3 eggs, slightly beaten
  • 4 ounces milk
  • 5 ounces Dijon mustard
  • 1/2 teaspoon salt
  • pinches white pepper
  • pinches nutmeg
  • 10.5-11 ounces all-purpose flour
  • Olive oil
  • Butter
  • 1 medium sweet onion, medium dice
  • 4 ounces shitake mushroom, thinly sliced
  • 2 cups spinach, chopped slightly
  1. Whisk eggs, milk, mustard, salt, pepper and nutmeg in a medium sized bowl.
  2. Slowly stir the flour into the wet ingredients until the batter is smooth. The consistency should be halfway between that of pancake batter and pasta dough.
  3. Let the batter rest at room temperature for at least 30 minutes or as long as an hour.
  4. While the batter is resting, set a pot of salted water to boil. The pot you choose should be a bit smaller than your colander so that you can set the colander over the pan without it touching the water.
  5. Once the batter has rested and the water boiled, set your colander over the pan and pour the batter into the colander. Using a rubber spatula push the batter through the holes and into the water. This process will take a little elbow grease.
  6. The spaetzle will first sink to the bottom of the pan and then rise to the top. Once it has risen to the top, let it cook for another two minutes and then remove them with a skimmer and shock them in cold water and drain them well and set aside.
  7. Melt one tablespoon of butter in one tablespoon of olive oil. Sweat the onions for 3-4 minutes and then add the mushrooms and sauté them until slightly brown. Add the spinach and let it wilt slightly.
  8. Add the speatzle to the pan and stir completely. There should be enough fat in the pan to coat all spaetzle, so if there is not enough, add a bit more butter. Allow the speatzle to get a bit crispy in spots and be completely heated throughout.
  9. Serve immediately.

More Great Recipes: Pasta|Vegetables|Entrees

💬 View Comments ()

Comments (12) Questions (0)


over 3 years ago Kimbees54

Agreed, a spaetzle maker is WAY easier. Pretty yummy.


about 4 years ago jellewagen

A spaetzle maker will make your life so much easier. You can get them at many stores for only $6.


about 4 years ago KingKelsey

good recipe, made this for my boyfriend and we both liked it. Though, i am not sure I would make it again, because it was really hard to make the actual spaetzle. Are there any other techniques to get the same effect?


about 5 years ago bobzaguy

You were kind to me, being a first-time poster here, a few hours ago so I came here to see your contributions to the site.

I see you really were rushed to get the recipe posted and it seems you didn't have time to proof it. The mushroom is s h i i t a k e with 2 'i's in it.


about 5 years ago cheese1227

Hmm, I think I posted this one before I figured out that it's much better to cut and paste into the Food52 input tool from a spell-checked word doc than to enter the text directly.


over 5 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Oh, this sounds very delicious! Thanks for the recipe.


over 5 years ago cheese1227

Thank you all for catching my very late night mistake!! I really, really appreciate you all having my back!! Of course there is flour in the recipe and it's in my notes but did not get transfered here. I added the recipe late last night as I did not expect to be on-line at all this weekend. I am just gald that I did indeed decide to get my Food52 fix today. I guess it was two kinds of fixes....

Just to break the suspense, I am a woman! Cheese is in the name because I love it.


over 5 years ago Lizthechef

Now I can sleep tonight. This is one terrific recipe. Thumbs up given before flour proportions noted and typos corrected. Good luck.


over 5 years ago Lizthechef

Who knows cheese1227? She's got a winner here but it needs some fixing and the clock is ticking. Someone call her up - or him, perhaps, how sexist of me...


over 5 years ago lastnightsdinner

Oh, I love this!


over 5 years ago Lizthechef

Yes, please add the flour because I have been looking for a spaetzle recipe to go with my Hungarian goulash and like the sound of yours very much!


over 5 years ago gluttonforlife

I think you left the flour off your ingredients list--hopefully there's still time to edit!