1.23.2011

Mushroom Spaetzle Recipe

1 box of sliced baby bellas
1 small onion
1 large or two small garlic cloves, peeled
1-2 tbs olive oil
1-2 tbs unsalted butter (if salted, reduce salt elsewhere)
2 pinches of salt
freshly ground pepper
1 pinch sage
1 drizzle of cream/milk/almond milk or whatever dairy you have handy/prefer
red pepper flakes (if desired, to taste)

Place the onion and garlic in a food processor and pulse until fine--else chop by hand until same results are obtained.

Add the baby bella slices and pulse.

Add the olive oil and butter to a frying pan on medium heat. Add the pulsed onion, garlic, and mushrooms. Add a pinch of salt, fresh ground pepper, and a pinch of sage. Stir to combine and reduce heat, cover. Keep checking and stirring to make sure the onion and garlic cook, and the mushrooms begin releasing a little water. Stir well. Add a drizzle of milk/cream/almond milk or whatever liquid dairy you prefer. Stir well. Turn off when they're done but leave on the stove to keep warm.

In a large pot, add lots of water and cover, place on high heat. When boiling, add a box of Knorr Spaetzle and a healthy pinch of salt. Cook 25-30 minutes or until they're soft enough to taste.

Drain the spaetzle when done, and add to the frying pan with the pulsed mushroom mixture. Stir well to combine.

Serve with a shake of red pepper flakes, a pinch of parsley, and/or a pinch of parmesan shavings. Enjoy.