Best Spaetzle With Asparagus Morels Recipes

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CHEESY SPäTZLE WITH MUSHROOMS AND PEAS



Cheesy Spätzle with Mushrooms and Peas image

Spätzle is a German-Austrian version of fresh pasta and something Austrian chef Wolfgang Ban grew up eating with his grandmother. This delicious version, with spring vegetables, Gruyère, and crème fraîche, comes together in just 30 minutes.

Provided by Wolfgang Ban

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

4 large egg yolks
4 large eggs
kosher salt
1 pinch nutmeg, freshly ground, if possible
2 cups all-purpose flour
1/2 cup Water
2 tablespoons grapeseed oil, divided, or another neutral oil, such as vegetable or canola
1/2 shallot
1/2 cup fresh peas, blanched, place peas in salted, boiling water for 1 minute, then an ice bath for 1 minute; drain
4 morel mushrooms, about ½-¾ cup sliced, depending on size
Freshly ground black pepper
1 pinch nutmeg, freshly ground, if possible
Juice from ½ lemon, about 1 tablespoon
1/4 cup Water
1/4 cup crème fraîche
1 cup grated Gruyère cheese, may substitute Swiss cheese
chives, small handful; about 2 tablespoons finely chopped

Steps:

  • Spätzle: Bring a large pot of water to a boil. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, add 4 egg yolks and 4 whole eggs, along with a pinch of salt. Mix on medium-high until combined, 10 seconds. Turn off mixer and add nutmeg to the eggs, then flour. Start mixing on slow, then on medium-high until combined, 20 seconds. Check the consistency and add water to thin, a tablespoon at a time; continue mixing until the dough is smooth and thick. Switch to a whisk attachment, then turn to high to continue to smooth out the lumps while creating viscosity in the dough, 1 more minute. When you're done, the dough should be the consistency of thick pancake batter.
  • Prepare an ice bath in a large bowl. Set aside. To the boiling water, add a large pinch salt and a tablespoon of grapeseed oil. Set the spätzle-maker on top of the pot and add two ladles of batter; push the batter through into the water. Once the water begins boiling again, stir the spätzle a few times to prevent clumping and to finish cooking, 1 more minute. When the spätzle is floating on the water and fluffy, remove to the ice bath to stop the cooking. Once cool (about a minute), use a spider strainer to remove from the ice bath. Place in a bowl and stir in a ½ tablespoon oil to prevent sticking. Set aside. Repeat with remaining batter. (At this point, you can freeze the fully cooked spätzle in an airtight container. Bring to room temperature before using. Makes about 3 cups.)
  • Assemble dish: Heat a medium skillet over high heat. Add ½ tablespoon oil. Mince the shallot and add to the pan. Trim mushroom stems, slice mushrooms in half and add to the shallots, followed by peas, a pinch of salt, a few grinds of pepper, and another pinch of nutmeg. Stir and saute 30 seconds. Add lemon juice, water, crème fraîche, and 2 cups spätzle. Bring to a simmer so the water evaporates and the crème fraîche coats the spätzle and vegetables, 30 seconds. Add cheese; stir to melt and incorporate into the dish, 1 minute more. Meanwhile, finely chop the chives and add to the dish. Stir or toss to combine. Taste to adjust seasoning, and add more salt and pepper if necessary. Remove from heat and serve immediately.

SPAETZLE



Spaetzle image

This traditional German dish is one of the most popular dishes in our family restaurant. It is so delicious when served with schnitzel or Parmesan cheese.-5;Essen Haus, Bob and Gail Worm, Madison, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 9

1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Dash white pepper
2 eggs, lightly beaten
1/4 cup milk
4 quarts chicken broth or water
2 tablespoons butter
Grated Parmesan cheese, optional

Steps:

  • In a bowl, combine flour, salt, nutmeg and pepper. Add eggs and milk; stir to mix well (batter will be thick). In a Dutch oven or large kettle, bring chicken broth to a boil. Drop batter by 1/2 teaspoonfuls into boiling liquid. Boil until spaetzle rise to the surface; remove to ice water. Drain well. In a skillet, heat spaetzle in butter until lightly browned. Serve with schnitzel and gravy or with Parmesan cheese.

Nutrition Facts : Calories 326 calories, Fat 7g fat (2g saturated fat), Cholesterol 190mg cholesterol, Sodium 920mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.

FETTUCCINE WITH MORELS, ASPARAGUS, AND GOAT CHEESE



Fettuccine with Morels, Asparagus, and Goat Cheese image

Categories     Milk/Cream     Mushroom     Pasta     Vegetarian     Quick & Easy     Goat Cheese     Asparagus     White Wine     Spring     Gourmet

Yield Serves 4 to 6 as a first course

Number Of Ingredients 10

1/2 cup minced shallot
2 tablespoons unsalted butter
1/2 cup dry white wine
1/2 cup chicken broth
1/2 pound fresh morels (available seasonally at specialty produce markets and some supermarkets), washed well, patted dry, and trimmed
1/2 cup heavy cream
6 ounces mild goat cheese such as Montrachet, crumbled (about 1 1/2 cups)
3/4 pound asparagus, trimmed, cut into 1/2-inch pieces, and cooked in boiling salted water for 2 to 3 minutes, or until tender
1/4 cup minced fresh chives
3/4 pound fettuccine

Steps:

  • In a heavy skillet cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the wine, and simmer the mixture until the wine is reduced by half. Add the broth and the morels, sliced crosswise, and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the cream and the goat cheese and cook the mixture over low heat, stirring, until the cheese is melted. Stir in the asparagus, the chives, and salt and pepper to taste and keep the sauce warm. In a kettle of boiling salted water cook the fettuccine until it is al dente, drain it well, and in a bowl toss the pasta with the sauce.

FETTUCCINE WITH MOREL AND ASPARAGUS



Fettuccine with Morel and Asparagus image

Categories     Mushroom     Pasta     Sauté     Quick & Easy     Asparagus     Bon Appétit

Yield 4 appetizer servings

Number Of Ingredients 9

1 3/4 pounds fresh asparagus, trimmed, cut into 1-inch lengths
8 ounces fettuccine
3 tablespoons butter
2 large garlic cloves, minced
1 teaspoon dried tarragon
12 ounces fresh morels, trimmed, cut,into 1/4-inch-thick slices
1 1/4 cups whipping cream
1/2 cup canned chicken broth
1 cup freshly grated Parmesan cheese (about 3 ounces)

Steps:

  • Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl. Add fettuccine to same pot and cook until tender but still firm to bite. Drain fettuccine. Return pasta and asparagus to same pot.
  • Meanwhile, melt butter in large skillet over low heat. Add garlic and tarragon and stir 1 minute. Add morels and sauté 4 minutes. Add cream and broth; boil until morels are tender and sauce thickens slightly, about 4 minutes. Stir in 1/2 cup Parmesan cheese.
  • Add sauce to pasta and asparagus; toss to coat. Season with salt and pepper. Pass remaining Parmesan separately.

SPATZLE



Spatzle image

Provided by Molly Yeh

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

1 1/2 cups all-purpose flour
1/4 teaspoon nutmeg
Kosher salt and freshly ground black pepper
1/2 cup whole milk
2 large eggs
Neutral oil, for the bowl and spatzle maker
2 tablespoons unsalted butter

Steps:

  • Whisk together the flour, nutmeg, 1/2 teaspoon salt and a few turns of black pepper in a medium bowl. Whisk together the milk and eggs in a separate bowl. Whisk the egg mixture into the dry ingredients and stir to combine. Cover and refrigerate for 30 minutes.
  • Bring a large pot of salted water to a boil. Working in batches, press the spatzle dough through a greased spatzle maker or slotted spoon (the slots should be on the larger side, about 1/4- to 1/2-inch), using a rubber spatula, into the boiling water. Cook for 2 to 3 minutes. When the spatzle float to the top, remove with a slotted spoon and transfer to a medium oiled bowl.
  • Heat a large skillet over medium heat and add the butter. Heat until the butter melts and begins to brown. Add the spatzle and saute until they begin to brown slightly. Season with salt. Transfer to a plate and serve!

TRADITIONAL SPäTZLE



Traditional Spätzle image

Spätzle (pronounced "shpetz-luh") is a German-Austrian version of fresh pasta. Austrian chef Wolfgang Ban uses plenty of eggs, which makes the noodles very fluffy, and adds a pinch of nutmeg. This recipe makes 4 cups, which you can serve immediately with Ban's silky crème fraîche sauce, or toss with a bit of oil before freezing.

Provided by Wolfgang Ban

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

4 large egg yolks
4 large eggs
Kosher salt
1 whole nutmeg, may substitute ground nutmeg
2 cups all-purpose flour
3/4 cup water, divided, plus more as needed
Ice
2 tablespoons grapeseed oil, divided, or another neutral oil, such as vegetable or canola
2 cups water, divided
1 cup crème fraîche, divided
Freshly ground black pepper
1 bunch chives, for garnish, about ½ cup minced

Steps:

  • Spätzle: Bring a large pot of water to a boil. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, add 4 egg yolks, 4 whole eggs, and a pinch of salt. Mix on medium-high until combined, 10 seconds. Turn off mixer and grate a bit of nutmeg into the eggs (just a hint will go a long way!); add the flour. Start mixing on low, then on medium-high until combined, 20 seconds. Check the consistency: the mixture should have the viscosity of thick pancake batter. To achieve this, add ½ cup water, and use the whisk attachment to beat the batter on high; with the mixer on, add more water as needed, 1 tablespoon at a time, until batter reaches proper consistency, another 1-2 minutes. (Makes 2½ cups batter.)
  • Prepare an ice bath in a large bowl and set aside. To the boiling water, add 2 large pinches salt and 1 tablespoon of grapeseed oil. Working in batches, cook the spätzle: Set the spätzle-maker over the pot. Add two ladles of batter to the sliding box; move the box back and forth over the grate and allow the batter to fall into the boiling water. Once the water comes to a boil again, stir the spätzle a few times to prevent clumping and to finish cooking, 1 more minute.
  • When all the spätzle are fluffy and floating on the surface of the water, use a strainer to transfer them to the ice bath to stop the cooking, about 1 minute. Next, strain them from the ice bath, place in a bowl, and stir in ½ tablespoon oil to prevent sticking. Set aside. Repeat with remaining batter. (At this point, you can freeze the fully cooked spätzle in an airtight container. Bring to room temperature before using. Makes about 4 cups.)
  • Cream Sauce: Heat a medium skillet over medium heat. Add ½ cup water, followed by ¼ cup crème fraîche, two pinches of salt, and a few gratings of nutmeg; stir to combine. Add 1 cup of spätzle in an even layer (note: sauce and spätzle can be doubled in a larger skillet). Add a few grinds of black pepper, and gently simmer to reduce the sauce, stirring occasionally, 8-10 minutes. As the water evaporates, the spätzle will become evenly coated with sauce and plump up. Meanwhile, finely mince the chives. Set aside.
  • When almost all the liquid is gone and the sauce has thickened up, taste and adjust seasoning. Add two tablespoons of minced chives and toss or stir to combine. Repeat with remaining servings of spätzle. Plate and serve immediately.

SPAETZLE



Spaetzle image

Noodle-meets-dumpling: An Eastern European staple, spaetzle are tender and eggy and a great side dish for saucy mains or even a roast chicken.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield Serves 4

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
1 1/2 cups all-purpose flour
1/4 teaspoon freshly grated nutmeg
3 large eggs, lightly beaten
1/2 cup whole milk
Nonstick cooking spray, for the colander
2 tablespoons unsalted butter, melted
1 tablespoon chopped fresh flat-leaf parsley or chives, optional

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk the flour with the nutmeg, 1 teaspoon salt, and a few grinds of pepper in a large bowl. Make a well in the center and add the eggs and milk. Gradually mix the milk and eggs into the flour to make a sticky batter.
  • Spray both sides of a colander with 1/4-inch-wide holes (see Cook's Note) with cooking spray then spoon the batter into the colander. Hold the colander directly above the pot of boiling water (using an oven mitt if necessary) and working quickly, use a rubber spatula to push the batter through the holes into the water. Simmer until all of the spaetzle float to the surface and are tender, about 2 minutes. Drain and transfer to a bowl. Toss the spaetzle with the butter and sprinkle with herbs, if using.

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