Whole Wheat Käsespätzle with Mushrooms
Whole Wheat Käsespätzle with Mushrooms

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, whole wheat käsespätzle with mushrooms. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Whole Wheat Käsespätzle with Mushrooms is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Whole Wheat Käsespätzle with Mushrooms is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have whole wheat käsespätzle with mushrooms using 16 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Whole Wheat Käsespätzle with Mushrooms:
  1. Prepare Whole Wheat Spätzle:
  2. Get (for normal spätzle, just use all white flour - 240 g):
  3. Get 120 g flour
  4. Make ready 120 g whole wheat flour
  5. Get 2 tsp salt
  6. Make ready 1/2 tsp nutmeg (optional)
  7. Get 2 eggs
  8. Prepare 180-200 ml cold water or sparkling water
  9. Get Cheese and Onion "Sauce":
  10. Prepare 1 Tbsp butter
  11. Make ready 1 medium onion, sliced thin
  12. Make ready 6-8 button mushrooms, sliced (optional)
  13. Make ready 4 Tbsp heavy cream (optional for extra creaminess)
  14. Prepare to taste salt and pepper
  15. Take 1 Tbsp Parsley, chopped
  16. Prepare 90-100 g Emmentaler cheese, grated or shredded (about 3 handfuls)
Instructions to make Whole Wheat Käsespätzle with Mushrooms:
  1. To make Spätzle, mix the flours, salt and nutmeg in a medium bowl. Add the eggs, most, but not all, of the water and start to whisk the batter. Add a little more water until the batter is like a thick pancake batter (thick but somewhat runny).
  2. When ready to cook spätzle, bring a large pot of water to boil. Preheat oven to 180°C/350°F. Also prepare a big bowl of warm water which you will use to put the spätzle to keep warm and to prevent sticking together while you cook all the batches.
  3. Make the spätzle in 3-4 batches. You can do it with a spätzle press, or by pressing the batter through a large-holed colander or tray like I'm doing in the photo. You can also use a cutting board by putting some batter at the edge of the board and cutting little pieces off with a knife directly into the boiling water.
  4. Let the spätzle boil for a minute or two until they float up to the top. Scoop them out with a draining spoon…
  5. And put into the bowl of warm warm. Continue to cook the remaining batches of spätzle, transferring each batch to the bowl of water when done.
  6. While the spätzle are cooking (or afterwards), you can also start to saute the onions and mushrooms. Melt butter in a saucepan or frying pan and add the sliced onions and mushrooms.
  7. Saute on on medium low until the onions are very soft and translucent. Add the heavy cream if using and simmer for 2-3 minutes. Turn off heat and add a sprinkle of salt and pepper to taste.
  8. Drain the spätzle well and mix into the onion and mushroom "sauce" along with the parsley. Taste a little and add more salt and pepper if needed.
  9. Transfer the spätzle to a casserole dish, and lightly mix in about 2/3 of the cheese so it's evenly distributed. Use the last 1/3 of the cheese to sprinkle over the top.
  10. Put in the preheated (180°C/350°F) and bake for 15-20 minutes, until the cheese is melted and just a little browned on top (more or less to your preference).
  11. Remove and serve immediately!

So that is going to wrap it up with this exceptional food whole wheat käsespätzle with mushrooms recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!