How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Spaetzle With Country Ham and Mushrooms?

You need 13 ingredients. The key ingredients include: 2 1/4 cups all purpose flour, 2 large eggs, at room temperature, 3/4 cup milk: whole, low-fat, or fat-free, Nonstick spray, and more.

Is Spaetzle With Country Ham and Mushrooms suitable as soups & stews?

Yes, Spaetzle With Country Ham and Mushrooms falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Spaetzle With Country Ham and Mushrooms?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaetzle With Country Ham and Mushrooms Recipe

Name: Spaetzle With Country Ham and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups all purpose flour; 2 large eggs, at room temperature; 3/4 cup milk: whole, low-fat, or fat-free; Nonstick spray; 3 tablespoons unsalted butter; 2 large shallots, minced; 1 medium red bell pepper, cored, seeded, and diced; 8 ounces cooked country ham, rind removed, the meat diced; 1/2 teaspoon caraway seeds; 1/2 pound cremini mushrooms, thinly sliced; 1 cup reduced-sodium, fat-free chicken broth; 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce

Spaetzle With Country Ham and Mushrooms

Eats Now Editorial Team · 636 kcal · Soups & Stews

1
Mix the flour, eggs, and milk in a large bowl until you have a sticky, elastic, doughish batter.
2
Bring a large pot of water to a boil over high heat.
3
It helps if its a tall, thin pot so that the flat grater sits over its opening without your having to hold it in place.
4
Spray a flat grater with wide holes (see Notes) with nonstick spray, then set it over the pot.
5
Scoop out some of the batter with a rubber spatula, maybe about 1/4 cup, and then wipe it across the grater so that small, uneven bits of batter fall through the holes.
6
Dont let any batter fall over the sides of the grater without going through the holes or these bits will be large, tough lumps.
7
Work quickly and efficiently to get all the batter through the grater and into the water.
8
Dont panic, but dont stop.
9
If you find the batter sticking to the grater, give it another spritz with the, nonstick spray.
10
Once all the batter is in little threads in the pot, reduce the heat to medium-low and cook at a simmer until the bits are tender, about 6 minutes.
11
Drain in a colander set in the sink, then place the dough bits in a large bowl and cover with cool water while you make the sauce.
12
Melt the butter in a large skillet over medium heat.
13
Add the shallots and bell pepper; cook, stirring often, until softened a bit, about 3 minutes.
14
Stir in the ham bits and the caraway seeds.
15
Cook, stirring often, about 2 minutes, just until the ham is warmed through.
16
Add the mushrooms all at once.
17
Continue cooking, stirring occasionally, until the mushrooms release their internal liquid and then that liquid reduces to a glaze, about 7 minutes in all.
18
Youll notice a definite pickup of liquid in the skillet after a couple minutes.
19
Just be patient until this turns into a thickened glaze-not like shellac, but like a well-tended reduction sauce.
20
Pour in the broth, then add the mustard and Worcestershire sauce.
21
Bring to a simmer.
22
Drain the Spaetzle in a colander set in the sink, then add them to the skillet.
23
Toss and cook to heat through, about 3 minutes.
24
Serve at once.

Spaetzle With Country Ham and Mushrooms

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