Tuesday, April 8, 2008

Presto Pasta Night - Smoked Mushroom Spätzle

Flecked with haricot verts and softly smoked
mushrooms, the most humble dried
dumplings are a comforting noodle nest.


Dried spätzle.

Spätzle (Spaetzle) with Green Beans and Smoked Mushrooms - My own recipe

Ingredients

1/2 pound dried spätzle or other egg dumplings or noodles (for quick homemade spätzle, see Other People's Eats, below)
2 cups chopped fresh green beans
3 heaping cups fresh sliced mushrooms
4 tablespoons butter (divided, or more to finish, if desired)
1 teaspoon liquid smoke flavoring (found in the BBQ sauce section of your market)
1-2 teaspoons salt
Freshly ground black pepper


Method

Boil the green beans in 1 cup of water until crunchy-tender. Do not overcook. Drain, then set aside. In a large skillet over medium-low heat, melt 2 tablespoons of the butter, then add the mushroom slices, stirring occasionally until they are tender, brown, and at least half their original size. Stir the liquid smoke into the mushrooms. While the mushrooms are cooking, boil the pasta in a large pot of water according to package instructions. Drain the pasta and add to the mushrooms in the skillet, then top with the green beans. With a skewer or wooden spoon handle, gently agitate the ingredients until mixed through. This will prevent the noodles from sticking together and breaking. Add salt and pepper. Serve immediately topped with bits of the remaining 2 tablespoons (or more) of butter. Serves 4. --


This post is being submitted to Ruth of Once Upon a Feast, creator and hostess of Presto Pasta Night, a weekly food blogging event. Watch for the round-up every Friday.

Been There, Done That ~

Fresh Potato Gnocchi with White Truffle Oil
Swedish Stuffed Potato Dumplings

Other People's Eats ~

Taste with the Eyes
What's for Lunch, Honey?

30 comments:

  1. I love spatzle, I usually ate in the south of the country, But I never do
    Thanks for share the recipe

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  2. What gorgeous photos! And an amazing looking recipe, too. I used to make fresh spatzle with a special gadget that I loved, but it got lost in one of my moves - sigh.

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  3. Mushroom fiend that I am, I would love this pasta dish. If you find the time, I invite you to come up with another mushroom dish for this month's edition of No Croutons Required.

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  4. I like the overflowing bowls. They indicate a healthy appetite, a desire to focus on feeding oneself.

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  5. Sometimes simple is best, and this pasta dish is calling to me! Sounds terrific. (Oh, and the Sinnel cake, too--very "tempting"!!).

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  6. lovely photos and this sheds some light on spatzle - it looks like wild curly hair that can't be tamed :-)

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  7. What an intriguing combination. And I never would have thought to try Liquid smoke! Thanks for sharing with Presto Pasta Nights.

    Next time, don't wait so long ;-)

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  8. Mmmm... looks really tasty! And wonderful photos, as always...

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  9. Never even seen these wiggly little noodles. And as for those smoky 'shrooms...

    Want to dive into that third image, and nestle into that delicious noodle nests in the second!

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  10. This dish makes me want to curl up under an afghan, finish every last bite, and then get back to that good book I'm reading. ("She's Come Undone")

    And the photos are spot-on. Gorgeous job, Susan!

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  11. How have I never eaten spatzle? Things are gonna change. I've got to get my hands on those wavy noodles.

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  12. Your noodle nest looks so cosy and nice.I am sure they taste great too. I have posted a noddle recipe too(I am sure you will be amazed by the outcome.. check out:))

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  13. Hi Susan - thanks for linking my spaetzle post! What a nice surprise.

    Your photos are just darling.

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  14. They are so yellow! Sounds like a lovely super :)

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  15. wow! This looks delicious and the photo is so beautiful.

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  16. Love the third photo. And I notice you changed your profile pic again, and you look more different than ever!

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  17. I really love the vibrant colours in your food photography =)

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  18. Thanks, Sylvia. Though you can’t get any easier than opening a bag of dried noodles, making spaetzle is one of the few no-fail fresh pasta recipes.
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    Thank you, Rosa. I’ve made it from scratch, too, using a potato ricer or a wire grater. I’ve lost things in my many moves, too. I know how you feel.
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    Lisa – Mushrooms are a fave w/ me. I will try to make your event, but if not this month, we’ll see what the next brings.
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    Abbondanza, Simona! Thank you!
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    Thank you, Ricki. I’ve got an even simpler recipe coming up – it’s almost embarrassing to report on, but it is so darned good. ; )
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    Thank you, Johanna. Sometimes spaetzle are tiny little droplets of dumplings, but I personally like the curly best.
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    Ruth – Smoked mushrooms is a nice way to get a meaty texture and flavor w/out the traditional flecks of ham.
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    Hi, Ann! Thanks!
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    Lucy – I’ll email you w/ more info on making your own – very easy. It’s funny how subjective people’s tastes are – some love the natural photo best; others, the riotously colored ones. Something for everyone.
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    Toni – Thanks! Noodles, an afghan and a book. What could be more comforting than that trio? "She's Come Undone," one of Shakespeare's famous quotes, me thinks. : D
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    Hi, Coco! Thanks!
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    Thanks, dear Richa!
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    Hi, Susan. Spaetzle is very Western and Middle European. They have that stick-to-your-ribs heartiness and comfort.
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    Thanks, Nanditha. I’ll come over to your place to check out your noodles.
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    Thanks, Lori Lynn.
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    Kelly-Jane – Thanks. They are very heavy w/ egg yolks; that’s why the rich yellow color.
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    Hey, Cooking Ninja! Good to see you. Thanks very much!
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    Sra – Lucy loves that third photo, too. My new profile photo looks more like me than any of the others. It was just taken the other day. Someday we will have to meet in person and put an end to this speculation! I’m really purple with pink polka dots!
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    Welcome, Deeba! Thank you so much. Good to see you.
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    Thank you, NoobCook. Welcome! I’m enjoying more colorful photos these days as well.

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  19. Lovely recipe..and your photographs are always so amazing !!

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  20. I love the pasta, but I loved your pics even more Susan! nice representation there!:)

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  21. Ooo, do. They look glorious.

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  22. Holy cow! That dish looks amazing...Mmm....

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  23. I have to say, I've never seen spaetzel that thin before. Is there various ways to make spaetzel? I've only ever seen the thicker shorter ones in the German restaurants I've eaten in.

    amy @ we are never full

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  24. Thanks, dear Swati!
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    Mansi - You can "love" the photos more - I don't think the spaetzle will hold a grudge. ; )
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    Lucy - Thanks. They are really so easy to make from scratch, but when pressed for any time at all...
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    Seattle Tall Poppy - Thank you and welcome!
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    Welcome, Amy! Yes, there are many ways to make spaetzle, depending on how loose the dough, the shaping implement, and the pressure/technique used to push the dough through the implement. You can also cut long slices of dough into water from a cutting board. Thanks for visiting. Good to see you!

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  25. gwen sutherland kaiserApril 26, 2008 at 8:28 PM

    great job on the round up, and thanks for the prime real estate! 53, that is a lot of work... and a lot of web chefs : ) thanks, gwen

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  26. dried spaetzle? i had no idea such a thing exsited!

    i have a lot of thinking to do.

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  27. Thanks, Gwen. 53 was a lot, but my legume event was 116, so....no complaints from me. ; )
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    Michelle - Yep, dried spaetzle is like any other egg noodle. You don't see it often, but when you want to save even more time than homemade dumplings, it's handy.

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