Spaetzle With Mushrooms and Herbs

Ingredients

• 2¼ cups all-purpose flour
• 1 tsp. kosher salt
• ¼ tsp. ground white pepper
• ⅛ tsp. ground nutmeg
• 3 large eggs
• ¾ cup whole milk
• 8 tsp. finely chopped assorted fresh herbs (such as parsley, thyme, rosemary, and chives), divided
• 4 Tbsp. (½ stick) butter, divided
• 2 Tbsp. extra-virgin olive oil, divided
• 8 oz. mushrooms, thinly sliced
• 1 medium onion, chopped
• ¾ cup (or more) low-sodium chicken broth

Steps

1. Blend flour, salt, pepper, and nutmeg in large bowl. Whisk in eggs and milk, forming soft batter. Mix in half of herbs.
2. Bring large pot of salted water to boil. Butter large bowl. Working with ⅓ cup batter at a time and using rubber spatula, press batter directly into boiling water through ¼" holes on coarse grater, strainer, or wide ladle. Stir spaetzle to separate and boil 2 minutes. Using fine sieve, scoop spaetzle from pot, drain well, and transfer to buttered bowl. Do ahead: Can be prepared 3 hours ahead. Let stand at room temperature.
3. Melt 2 Tbsp. butter with 1 Tbsp. oil in heavy large skillet over medium heat. Add mushrooms; sauté until beginning to soften, about 4 minutes. Add onion; sauté until beginning to soften, about 5 minutes. Add remaining 2 Tbsp. butter, 1 Tbsp. oil, and spaetzle. Sauté until spaetzle begin to brown, stirring often, about 10 minutes. Add ¾ cup broth. Simmer until broth is absorbed, adding more broth if dry. Mix in remaining herbs; season with salt and pepper. Editor’s note: This recipe was originally published in April 2008. Head this way for more of our favorite weeknight dinners →