Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3 large eggs
  • 1 cup (240ml) whole milk
  • 1/2 tsp (3g) salt
  • 1 pinch nutmeg
  • 1 lb (450g) cremini mushrooms, sliced
  • 3 tbsp (42g) unsalted butter
  • 1 tbsp (15ml) vegetable oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp (16g) all-purpose flour
  • 2 cups (480ml) beef broth
  • 1/2 cup (120ml) heavy cream
  • 1 tbsp (15g) tomato paste
  • 1 tsp (5g) grainy Dijon mustard
  • salt and black pepper to taste
  • fresh parsley, chopped for garnish

Instructions:

  1. Combine flour, eggs, milk, salt, and nutmeg in a bowl. Whisk vigorously until the batter is thick and develops small bubbles on the surface.
  2. Let the batter rest for 20 minutes at room temperature to relax the gluten.
  3. Bring a large pot of salted water to a gentle boil.
  4. Using a spaetzle press or colander, push the batter into the water in small strips. Cook until they float to the surface (2-5 minutes), then scoop out with a slotted spoon and drain.
  5. Heat vegetable oil and 1 tbsp of butter in a skillet over medium-high heat.
  6. Add sliced mushrooms in a single layer; leave them undisturbed until they turn a deep mahogany brown.
  7. Stir in diced onions and minced garlic until translucent.
  8. Stir in tomato paste and cook for 1 minute to deepen the flavor.
  9. Sprinkle in flour and whisk for 60 seconds to cook out the raw taste.
  10. Gradually whisk in the beef broth and simmer until the sauce has thickened.
  11. Stir in the heavy cream and Dijon mustard. Simmer for 3 more minutes until the sauce is glossy.
  12. Combine the cooked spaetzle with the mushroom gravy and garnish with chopped fresh parsley.