Jägerspätzle: German Dumplings with Mushrooms Recipe

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Ingredients

For the Spätzle:

2 1/2 cups flour
1/2 teaspoon salt
1/3 cup water
1/3 cup milk
3 eggs
Butter for finishing

!For the Sauce

5 tablespoons butter, divided
1 shallot, finely chopped
1 1/2 pounds mushrooms, sliced
1 ounce white wine
1 tablespoon tomato paste
2 cups broth
1/2 cup cream
Bunch of flat leaf parsley, chopped

Instructions

To Make the Spätzle

in a very giant bowl combine along the flour and salt. Add the water, milk and eggs to a cup and whisk along well.

Pour into the bowl with the flour and right away begin smartly stirring the batter with a picket spoon till there are not any additional lumps and you begin seeing bubbles forming. cowl and rest for half-hour.

once able to build the Spätzle bring an oversized pot of salt-cured water to the boil. Heat an oversized frypan over medium heat and add a knob of butter to that.

Place a rough metal kitchen utensil (or a special Spätzle maker if you own one) over the pot. Add regarding 1/3 cup of batter on prime of the kitchen utensil and gently stroke over it with the rear of a spoon. take away the kitchen utensil and let the Spätzle cook till they are available to the surface. take away with a slotted spoon and drop into the new pan. Proceed identical manner with the remaining batter, adding additional butter to the pan pro re nata.

To Make the Sauce

Heat an oversized pan over medium high heat and add 3 tablespoons of butter thereto. Add the shallot to the pan and cook till beginning to brown.

Add the mushrooms and still cook till softened. Deglaze with the wine and cook till reduced. Add the broth and ingredient, cut back to a simmer and cook till reduced to a thick sauce. end with the remaining 2 tablespoons of butter and also the cream.

Serve on high of the Spätzle and garnish with cut parsley.

source http://recipetocooking.blogspot.com/2019/01/jagerspatzle-german-dumplings-with.html

simple recipe