The gift of a spaetzle-maker, originally intended for the giver’s daughter – “Honestly, you’re more likely to use it.” – has plagued me for years. It sat in the cupboard leering, challenging me to finally take it from it’s simple, clear plastic wrapping and make a batch of the quickly simmered soup dumplings.
For some reason, however, making doughs, an activity involving things like measuring and specific ingredients, always seems so foreboding, a challenge best left to classically trained pastry chefs and German grandmothers.
Last week, the need to dress up my recipe for asparagus soup drove me to research spaetzle. Custards felt fussy, and a garnish of wild mushrooms just lazy. Mushroom spaetzle, though daunting, seemed the perfect solution. We carefully measured each ingredient only to discover that sweet, light Oyster mushrooms disappeared in the rich dough. We pressed on, sautéing hearty, bold Criminis for a second batch. They were delicious and we were in love.
So, was it worth the painstaking pain and suffering? Should spaetzle be left to the chefs? The answer is “no.” Made with four ingredients, simmered and served, spaeetzle couldn’t be simpler. Guten appetit!
- 2 tbs olive oil
- 2 cups chopped Crimini mushrooms
- 1/4 cup Madeira wine
- 1 tbs chopped parsley
- 1.5 cups flour
- 3/4 tsp salt
- 2 eggs
- 1/2 cup whole milk
- Warm oil in a large skillet over medium heat.
- Add mushrooms and cook until softened and golden on edges. Add wine to pan and scrape up any brown bits. Cook until liquid has evaporated. Season to taste with salt and pepper
- Chop mushrooms and parsley together until minced.
- Bring a large pot of water to a simmer.
- Meanwhile, whisk together flour and salt. Add mushrooms and whisk to combine.
- In a separate bowl, whisk together eggs and milk. Add to dry ingredients and whisk until it forms into a smooth dough.
- Press dough through a colander, or spaetzle-maker, over simmering water. Cook for 2-3 minutes and drain.
- Serve with butter or over soup.
- 2 bunches asparagus, about 2 pounds
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 tbs chopped parsley, reserve stems
- 6 cups chicken or vegetable stock
- 2 tbs butter
- 2 medium red potatoes, diced
- 2 leeks, white and light green parts thinly sliced
- 2 tbs butter
- Sherry vinegar
- Snap tough ends from asparagus. Add ends to a 4 qt saucepan with stock, thyme, bay and parsley stems. Simmer for 20 minutes.
- Melt butter in a soup pot over medium-low heat. Simmer potatoes and leeks in butter. Add a little water as needed. Cook until potatoes are soft.
- Strain stock into soup pot and cook for five minutes. Cut remaining asparagus into 2” pieces and add to stock. Remove 10-12 tips after 3 minutes.
- When asparagus is just tender, pass soup through a food mill or processor. Stir through parsley.
- Season to taste with salt, pepper, butter and vinegar. Garnish with asparagus tips.