German Spaetzle

Ingredients

• ⅛ oz Chives
• 8 oz Cremini Mushrooms
• 3 oz Roasted Red Peppers
• 1 8” Pie Pan
• 1 Wooden Skewer
• 5 oz Flour
• ¼ tsp. Spaetzle Seasoning
• ½ Cup Milk, Whole
• 3 oz Liquid Egg
• ¼ Cup Panko Breadcrumbs
• 1 oz Butter
• Olive Oil
• Salt Pepper
• Thoroughly rinse produce and pat dry. Mince chives. Cut

Instructions

1. 1

   Prepare the Ingredients and Pie Tin: mushrooms into ¼” slices. Cut roasted red pepper into ¼” dice. Make holes in bottom of pie tin by placing over medium pot and using skewer to poke a hole through bot- tom. Slowly move skewer in a circular motion to widen hole to ¼”. Make 20-25 holes ½” apart. If you accidentally make a few holes too large or too small- no problem! Spaetzle is a rustic dish and random sized dumplings are totally OK.

2. 2

   Make Batter and Breadcrumbs: Combine flour, ¼ tsp. salt, and spaetzle seasoning in a bowl. Combine milk and eggs in another bowl and slowly whisk milk mixture into flour mixture until a loose batter forms (similar to a pancake batter). You may not need all over medium heat. Add half the butter and panko. Stir until golden-brown, about 2-3 minutes. Transfer immediately to a plate to prevent burning and set aside.

3. 3

   Cook the Mushrooms and Make Relish: Bring a medium pot of lightly salted water to a boil. Return pan used for panko to medium-high heat. Add 2 tsp. olive oil, mushrooms, and a pinch of salt. Cook until mushrooms release their liquid and caramelize, about 8-9 minutes. Transfer to a plate, season to taste with salt and pepper, and set aside. Wipe pan clean. Combine half the chives, 1 tsp. taste with salt and pepper and set aside.

4. 4

   Make the Dumplings: Lower pot of boiling water to a strong simmer. Hold perforated pie tin with a towel or oven mitt and hold over boiling water. Pour half the batter into perforated pan. Use a rubber spatula to sweep batter over holes until it has com- pletely passed through holes. Remove pie tin and gently stir spaetzle with slotted spoon until cooked, about 1-2 minutes. Use slotted spoon to transfer to a bowl. Repeat process for remaining batter. Set aside.

5. 5

   Saute the Spaetzle: Return pan used for mushrooms to high heat. Add remaining butter and cook until it begins to brown, about 1-2 minutes. Add spaetzle and cook, stirring gently, until dumplings begin to brown, about 3-5 minutes. Season to taste with salt and pepper. Butter has a nutty toasted flavor when browned. Watch closely and add spaetzle as soon as the butter begins to color, as it can burn easily.

6. 6

   Plate the Dish: Spoon spaetzle onto a plate and top with mushrooms and red pepper relish. Garnish with remaining chives and but-