I'm a sucker for a good spaetzle. I love how easy they are to make and in my book, they rank right up there in the comfort food category. Here, I've dressed them up a bit by adding roasted shallots for a bit of an onion-y sweetness and sautéed brown mushrooms to give some heft to the dish. I sautéed them until they were crispy in some browned butter and topped it all with grated gruyere. If you don't have a spaetzle maker, you can use a potato ricer to push the dough through. - TiggyBee —TiggyBee
Test Kitchen Notes
Talk about comfort food. I didn’t grow up eating these German/Hungarian/Austrian free-form noodles, but when I tasted them on a rainy late November day, it certainly felt like home. The spaetzle provides substance, but TiggyBee has cloaked it in earthy mushrooms, sweet shallots and punchy gruyere, all lightened by lemon zest and fresh parsley. The beauty of this dish is that the elements can be assembled ahead of time and fried together in brown butter just before serving. —cheese1227
For the spaetzle batter:
all purpose flour
fresh mushrooms, sliced (any type works)
A handful of chopped parsley
Grated gruyere, to top
In This Recipe
For the Spaetzle: Beat eggs and set aside. In a mixing bowl, combine flour, milk and salt and mix well, add the eggs in and continue to mix until the dough/batter is smooth. If needed, you can add more milk. The consistency should be like a very thick pancake batter and not too runny. Let rest for 1 hour.
For the shallots: Preheat oven to 375°F. Peel shallots and place them in a pan with butter and sprinkle the sugar on top. Over med-high heat, sauté them for about 10 minutes, stir frequently until they start to brown, then transfer to baking dish and bake for 20 minutes, or until softened and browned.
Bring a large pot of salted water to a boil and using the spaetzle maker, fine colander, or potato ricer, pour the batter a little at a time (in batches) through the holes and into the water. The spaetzle will cook quickly and is done after about 5 to 6 minutes, or when they float to the top of the water. As you remove them from the water, dip them in cool water to keep them from sticking.
Transfer the finished spaetzle to a dish and set aside while you sauté the mushrooms in butter. Depending on the size of the shallots, you can leave them whole, or if they are really large, you can quarter them. Add them to the sautéing mushrooms and when mushrooms are golden, set them aside.
Brown some more butter in the pan and sauté the spaetzle until the edges are crispy and a nice golden brown color. Toss in the lemon zest and add the mushrooms and shallots back in. Finish with the parsley and gruyere and salt and pepper to taste.