Homemade Spätzle with Mushroom Ragout

Ingredients

• 100 g spelt whole‑grain flour
• 170 g spelt flour type 630
• 2 Eggs
• 160 ml sparkling mineral water
• nutmeg
• Salt
• 2 shallots
• 200 g king oyster mushrooms
• 200 g button mushrooms
• 1 tbsp Olive Oil
• 350 ml vegetable broth
• 4 sprigs marjoram
• 2 sprigs thyme
• 4 Sage leaves
• 1 tbsp butter
• a handful parsley

Instructions

1. 1.

   Add the spelt whole‑grain flour and 160 g of type 630 flour to a bowl, crack in the eggs. Add the sparkling mineral water and season with nutmeg and salt. Whisk with a wooden spoon into a smooth, elastic dough until it starts bubbling. Let rest for 15 minutes.

2. 2.

   Meanwhile peel and finely chop the shallots. Clean the mushrooms and cut them in halves or quarters if needed. Heat olive oil in a pot, sauté the shallots, then add the mushrooms. Sauté briefly and pour in the vegetable broth. Wash, dry, shake off excess moisture, tear, roughly chop the marjoram and thyme leaves, and add them to the pot. Bring to a boil, then simmer on low heat with the lid closed for 10–15 minutes.

3. 3.

   Bring salted water to a boil and press the spätzle dough through a spätzle press into the boiling water. Cook for 1–2 minutes, lift out with a slotted spoon, and immediately shock in cold water.

4. 4.

   Wash, dry, shake off excess moisture, tear, and roughly chop the sage leaves. Heat butter in a pan, add the sage and the cooked spätzle, and fry for 2–3 minutes. Season with salt and nutmeg.

5. 5.

   Wash, dry, and finely chop parsley. Mix 10 g of type 630 flour with a little water and stir into the mushroom ragout. Bring to a quick boil until thickened. Remove from heat, season with salt and pepper, and serve immediately with the spätzle and chopped parsley.