GERMAN SPAETZLE WITH MUSHROOM SAUCE

You don’t need to travel to Munich to eat this traditional German spaetzle dish called Jägerspätzle! This Bavarian classic is often served at the Oktoberfest and makes for a seriously exciting (but simple!) family dinner.
INGREDIENTS
For the Spätzle:

• 2 1/2 cups flour
• 1/2 teaspoon salt
• 1/3 cup water

GERMAN SPAETZLE WITH MUSHROOM SAUCE

• 1/3 cup milk
• 3 eggs
• Butter for finishing

For the Sauce

• 5 tablespoons butter divided
• 1/4 cup finely chopped shallot OR onion
• 1 1/2 pounds mushrooms sliced
• 1 ounce white wine
• 1 tablespoon tomato paste
• 2 cups chicken broth
• 1/2 cup cream
• Bunch of flat leaf parsley chopped

INSTRUCTIONS
To Make the Spätzle

1. In a large bowl mix together the flour and salt. Add the water, milk and eggs to a measuring cup and whisk together well. Add the egg mixture to the bowl with the flour and immediately start vigorously stirring the batter with a wooden spoon until there are no more lumps and you start seeing bubbles forming. Cover and rest for 30 minutes.
2. When ready to make the Spätzle bring a large pot of salted water to the boil. Place a coarse metal grater (or a special Spätzle maker if you own one) over the pot. Add about 1/3 cup of batter on top of the grater and gently stroke over it with the back of a spoon. Remove the grater and let the Spätzle cook until they come to the surface (this won't take long!)
3. Remove the spaetzle with a slotted spoon – it's a good idea to keep them in a lightly buttered casserole dish. Proceed the same way with the remaining batter.
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