Fresh Herb Spaetzle
Found this on epicurious, bon appétit march 2006. Posting for zwt4, eastern europe.
Steps
Part one , the dumplings.
Blend flour , salt , pepper , and nutmeg in large bowl.
Whisk in eggs and milk , forming soft batter.
Mix in half of herbs.
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.
Part two , saute dumplings.
Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat.
Add mushrooms.
Saut until beginning to soften , about 4 minutes.
Add onion.
Saut until beginning to soften , about 5 minutes.
Add remaining 2 tablespoons butter , 1 tablespoon oil , and spaetzle.
Saut until spaetzle begin to brown , stirring often , about 10 minutes.
Add 3 / 4.
Ingredients
all-purpose flour, salt, white pepper, ground nutmeg, eggs, whole milk, fresh herbs, butter, extra virgin olive oil, mushrooms, onion, low sodium chicken broth