Ingredients:

  • 1.5 cups all-purpose flour
  • 3 large eggs
  • 1/3 cup whole milk
  • 0.5 tsp salt
  • 0.25 tsp nutmeg
  • 2 tbsp unsalted butter
  • 1 tbsp vegetable oil
  • 10 oz cremini mushrooms, thinly sliced
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 0.75 cup beef stock
  • 0.5 cup half-and-half
  • 1 tbsp all-purpose flour
  • 2 tbsp fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. In a medium bowl, whisk together the flour, salt, and nutmeg.
  2. Create a well in the center and add the eggs and milk. Vigorously whisk until the batter is smooth and thick, reaching a slow-drip consistency. Let the batter rest for 5 minutes.
  3. Bring a large pot of salted water to a gentle boil.
  4. Press the batter through a spaetzle maker or a colander into the boiling water. Once the noodles float to the surface (2–4 minutes), remove them with a slotted spoon and set aside.
  5. Heat butter and oil in a skillet over medium-high heat. Add mushrooms in a single layer and sear until browned.
  6. Add diced onion and sauté until translucent, then stir in minced garlic and cook for 1 minute.
  7. Sprinkle in 1 tablespoon of flour and whisk for 1-2 minutes to cook out the raw flour taste.
  8. Reduce heat and gradually stir in the beef stock and half-and-half. Simmer until the sauce is glossy and thickened.
  9. Stir in chopped parsley, season with salt and pepper, and toss the cooked spaetzle into the sauce until well coated.