Spaetzle Recipe | The Good Stuff with Mary Berg

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber and nutrients

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Shiitake adds umami while button mushrooms are more affordable

Mix 1 cup of all-purpose flour, 1/4 teaspoon nutmeg, and salt in a bowl.

Add 1/3 cup plus 1 tablespoon of milk and whisk until smooth.

Let the batter rest for 30 minutes.

Put a pot of water on to boil and salt it.

In a skillet, cook cremini mushrooms until browned.

Add 1-2 cloves of garlic and cook until fragrant.

Stir in some tomato paste and cook briefly.

Add flour to thicken the mixture.

Pour in beef stock and whisk until well combined and smooth.

Add mustard and finish with heavy cream, letting it simmer.

Load the spaetzle maker with the batter and press it into the boiling water.

Once the spaetzle floats to the surface, let it cook for another 30 seconds before transferring to an oiled baking sheet.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens