JAGERSPATZLE (with mushrooms and fresh herbs, for four)


2 cups all purpose flour

2 teaspoons kosher salt, plus more as needed

¼ teaspoon freshly ground black pepper, pus more as needed

1/8 teaspoon freshly grated whole nutmeg

¼ cup whole milk

½ cup water

3 large eggs

8 teaspoons minced assorted fresh herbs (such as chives, rosemary and/or thyme) divided

4 tablespoons (½ stick) unsalted butter, divided

2 tablespoons extra virgin olive oil, divided

8 ounces mushrooms, thinly sliced

1 medium onion, chopped

¾ cup (or more) low salt chicken broth



1.In a large mixing bowl, whisk together the flour, salt, pepper and nutmeg until thoroughly blended. In a medium mixing bowl, whisk together the milk, water and eggs. Slowly pour the egg mixture into the flour mixture, whisking constantly to form a smooth, thick batter that flows freely. Fold in half of the minced herbs.

2. Heat a large pot of salted water to a rolling boil. Place a spatzle maker across the top of the pot and fill the hopper halfway with dough. Quickly move the hopper back and forth across the openings to allow the spatzle to drop into the boiling water. Cook spatzle until it rises to the surface of the water, about 1 to 2 minutes. Remove cooked spatzle with a slotted spoon or spider and transfer to a large colander set inside a large bowl of cold water. Continue cooking the remaining dough, making sure the cooking water maintains a boil. (Spatzle can be prepared to this point 3 hours ahead. Let stand at room temperature.)

3. Melt 2 tablespoons butter with 1 tablespoon oil in a large, heavy skillet over medium heat. Add mushrooms and saute until beginning to soften, about 4 minutes. Add onions and saute until beginning to soften, about 5 minutes. Add remaining 2 tablespoons butter, 1 tablespoon oil and spatzle. Saute until spatzle begin to brown, stirring often, about 10 minutes. Add ¼ cup broth and simmer until broth is absorbed, adding more broth if dry. Mix in remaining herbs and season with salt and pepper.

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