Fresh Herb Spaetzle

Ingredients

• •2¼ cups all purpose flour
• •1 teaspoon salt
• •¼ teaspoon ground white pepper
• •⅛ teaspoon ground nutmeg
• •3 whole large eggs
• •¾ cup whole milk
• •8 teaspoons minced assorted fresh herbs
• •4 tablespoons butter
• •2 tablespoons extra-virgin olive oil
• •8 ounces mushrooms
• •1 whole medium onion
• •¾ cup low-salt chicken broth

Cooking Instructions

1. 1.

   Blend flour, salt, pepper, and nutmeg in large bowl. Whisk in eggs and milk, forming soft batter. Mix in half of herbs.

   5 min

2. 2.

   Bring large pot of salted water to boil. Butter large bowl. Working with 1/3 cup batter at a time and using rubber spatula, press batter directly into boiling water through 1/4-inch holes on coarse grater, strainer, or wide ladle. Stir spaetzle to separate and boil 2 minutes. Using fine sieve, scoop spaetzle from pot, drain well, and transfer to buttered bowl. (Can be prepared 3 hours ahead. Let stand at room temperature.)

   15 min

3. 3.

   Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat. Add mushrooms; sauté until beginning to soften, about 4 minutes. Add onion; sauté until beginning to soften, about 5 minutes. Add remaining 2 tablespoons butter, 1 tablespoon oil, and spaetzle. Sauté until spaetzle begin to brown, stirring often, about 10 minutes. Add 3/4 cup broth. Simmer until broth is absorbed, adding more broth if dry. Mix in remaining herbs; season with salt and pepper.

   25 min