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?