Mustard spaetzle with sauteed spinach, sweet onions and shitake mushrooms from Food52

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Notes about this recipe

  • Bloominanglophile on September 02, 2013

    I have been wanting to try making spaetzle for many years now. Since I recently bought a spaetzle maker and had some veal bratwurst to cook (as well as some fresh shiitakes), I decided now was the time to try it. They really are fairly simple to make. I did add at least 1/4 cup milk more to the batter so that it would actually drip down through the holes in the spaetzle maker. The rest of the dish was completed as was written in the recipe, including adding a bit more butter and olive oil to the finished dish. The result was pretty good--it seems like a lot of mustard but the flavor ends up being quite subtle. My shiitakes weren't all that flavorful--I wouldn't hesitate to make this dish with cremini mushrooms and add lots of parsley in place of the spinach. Regardless, I was fairly pleased with how this turned out, being my first attempt!

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