You don’t need to travel to Munich to eat this traditional German dish called Jägerspätzle. This Bavarian classic is often served at the Oktoberfest and makes for a seriously exciting family dinner – at any time of the year.
Ingredients:
For the Spätzle:
2 1/2 cups flour
1/2 teaspoon salt
1/3 cup water
1/3 cup milk
3 eggs
butter for finishing
For the Sauce:
5 tablespoons butter divided
1 shallot finely chopped
1 1/2 pounds mushrooms sliced
1 ounce white wine
1 tablespoon tomato paste
2 cups broth
1/2 cup cream
a bunch of flat leaf parsley chopped
Directions:
To Make the Spätzle
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In a large bowl mix together the flour and salt. Add the water, milk and eggs to a measuring cup and whisk together well.
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Pour into the bowl with the flour and immediately start vigorously stirring the batter with a wooden spoon until there are no more lumps and you start seeing bubbles forming. Cover and rest for 30 minutes.
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When ready to make the Spätzle bring a large pot of salted water to the boil. Heat a large frying pan over medium heat and add a knob of butter to it.
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Place a coarse metal grater (or a special Spätzle maker if you own one) over the pot. Add about 1/3 cup of batter on top of the grater and gently stroke over it with the back of a spoon. Remove the grater and let the Spätzle cook until they come to the surface. Remove with a slotted spoon and drop into the hot pan. Proceed the same way with the remaining batter, adding more butter to the pan as needed.
To Make the Sauce
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Heat a large frying pan over medium high heat and add three tablespoons of butter to it. Add the shallot to the pan and cook until starting to brown.
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Add the mushrooms and continue to cook until softened. Add the white wine and cook until reduced. Add the broth and tomato paste, reduce to a simmer and cook until reduced to a thick sauce. Finish with the remaining two tablespoons of butter and the cream.
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Serve on top of the Spätzle and garnish with chopped parsley.
