- 3 eggs, slightly beaten
- ½ cup milk
- ¼ cup Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 2 cups all-purpose flour
- ½ cup rye flour
- Olive oil
- 1 medium sweet onion, medium dice
- 4 ounces mushrooms, thinly sliced
- 1 quart chicken stock
- 2 cups shredded spinach
Whisk eggs, milk, mustard, salt and pepper in a medium sized bowl. Slowly stir the flour into the wet ingredients until the batter is smooth. The consistency should be halfway between that of pancake batter and pasta dough. Let the batter rest at room temperature for 30 minutes.
Set a pot of salted water to boil. The pot you choose should be a bit smaller than your colander so that you can set the colander over the pan without it touching the water. Once the batter has rested and the water boiled, set your colander over the pan and pour the batter into the colander. Using a rubber spatula push the batter through the holes and into the water. This process will take a little elbow grease.
The spaetzle will first sink to the bottom of the pan and then rise to the top. Once it has risen to the top, let it cook for another two minutes and then remove them with a skimmer. Shock them in cold water and drain them well; set aside.
Melt one tablespoon of butter in one tablespoon of olive oil. Sweat the onions for three to four minutes and then add the mushrooms and sauté them until slightly brown. Add the spaetzle to the pan and stir completely. Allow the spaetzle to get a bit crispy in spots and be completely heated throughout. Add one quart chicken broth and bring it to a simmer. Stir in shredded spinach and allow it to wilt but still be bright green. Serve immediately in warm bowls.