Mushroom And Mustard Spaetzle

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 1 large egg
• 1/8 cup milk
• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil, plus more
• 1 sprig thyme
• 1/2 lb button mushroom, quartered
• 2 cloves garlic, minced
• kosher salt and freshly ground black pepper
• 1 cup half and half cream
• 1 tablespoon whole grain mustard (i used 1 t. dijon and 1/2 t. mustard seed)
• 1 tablespoon minced chives

Recipe

• 1 spaetzle:.
• 2 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.
• 3 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 grater 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.
• 4 sauce:.
• 5 add 1 tablespoon 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 1 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 lamb schnitzel, if desired.