Recipe courtesy of the Vermont Spätzle Company
*Ingredients currently available at the farmers’ market
- 1 pint of mushrooms*, sliced
- 1 white onion*, diced
- 2 Tablespoons of butter*
- 1 Tablespoon of flour (gluten free, if desired)
- 1 ½ cups of beef broth*
- ¼ cup cream* or half & half
- 2 Tablespoons parsley*, chopped
- Salt and pepper to taste
- 1 Tablespoon butter*
- 1 12 oz. package of Vermont Spätzle Company spätzle
In a large skillet, melt butter on medium heat and add the onions. Add the mushrooms and saute until onions and mushrooms are soft. Season with salt and pepper. Sprinkle flour onto the onions and mushrooms. Cook for 1 minute. Stir in broth and simmer for 5 minutes.
Melt better in a sauté pan and sauté spätzle according to package directions or until desired crispness.
Add the cream and simmer on low for about 5 minutes until it thickens. Add the chopped parsley. Add spätzle to the mushroom cream sauce or top spätzle with mushroom cream sauce on a serving plate . Sprinkle with more parsley if desired and serve immediately.
Check out more spätzle recipes at www.vtspatzlecompany.com