Mushroom and Gruyere Spatzle

We're making mushroom and gruyere spatzle with Chef Christopher DePerro of The Fifth Element .

Ingredients:

For the Spatzle:
15oz a.p. flour
9 eggs
1 ½ tsp. salt
½ tsp nutmeg freshly ground
 

For the mushrooms:
½ lb fresh mushrooms, cleaned and sliced
3 Tbsp shallots, minced
1 Tbsp fresh thyme, picked and rough chopped
½ c Gruyere cheese, grated
1c mushroom or chicken stock
butter for cooking mushrooms
salt and pepper to taste

Steps:

Set 6 qt. of salted water to boil.

Over medium-high heat, sautee the mushrooms, shallots and thyme in butter until browned then set aside.

In the bowl of a mixer combine all of the ingredients for the spatzle and mix on low speed for approximately 5 minutes or until they come together in a smooth lump free batter.

When the water is at a steady boil put half of the batter into a spatzle press (you can use a potato ricer as well) and press it allowing the dumplings to fall into the water.

Allow the water to come back to a boil and for the spatzle to float to the surface.

Cook 30 seconds remove and drain on a kitchen towel. Repeat the process with the remaining batter. Return the mushrooms to the heat and make them hot.

Add the spatzle and sautee for a minute or two then add half of the stock allow to reduce by half.

Add the Gruyere and melt into the spatzle and mushroom, adjust the seasoning and serve.