German Spaetzle with Mushroom Sauce

savorynothings.com

Molly Snyder

subheading: For the Spaetzle:

2 ½ cups flour

½ teaspoon salt

⅓ cup water

⅓ cup milk

3 eggs

subheading: For the gravy:

4 tablespoons butter divided

¼ cup finely chopped onion *Snoop used 1 whole onion

2 cloves garlic minced

1 pound button mushrooms sliced

½ teaspoon dried thyme

salt & pepper to taste

1 tablespoon flour

½ tablespoon tomato paste

1 small 187ml bottle chardonnay white wine OR more broth (og called for ¼ cup)

1 32oz chicken broth (og calls for 2 cups beef broth)

½ cup heavy cream (og called for 2 tbsp)

note: 1 shredded rotissery chicken *Snoop added

note: 1 chicken bullion cube *Snoop added

note: parsley *Snoop added

Note: Ingredients may have been altered from the original.

Directions at savorynothings.com

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