Morel Mushroom Spaetzle

Menu Part: 
Entree
Serves: 
12 servings

Spätzle is a traditional German egg noodle. This version uses dried morel mushrooms to create a hearty and comforting dish.

Ingredients

8 oz. dried morel mushrooms
8 oz. hot water
1 cup milk
4 tsp. olive oil
8 whole eggs
4 egg yolks
2 tbsp. kosher salt
1/2 tsp. white pepper, ground
1/2 tsp. nutmeg, ground
5 cups all-purpose flour
3 gal. water
2 cups kosher salt
Butter, as needed
Kosher salt to taste
White pepper ground to taste

Steps

1. In coffee grinder, grind morel mushrooms into fine dust. Reconstitute morel dust in water for 5 mins. Mix morels, milk, olive oil, eggs and egg yolk in mixing bowl.

2. Combine 2 tbsp. salt, pepper, nutmeg and flour in another bowl. Combine wet ingredients with dry ingredients. Mix well. If dough appears too wet, add more flour slowly until proper consistency. Let rest.

3. Combine water and 2 cups salt, bring to rapid boil. Use spaetzle cutter to add batter to boiling water. Boil spaetzle for 2 mins. then strain and run under cold water to cool. Let drain well once cooled.

4. In large sauté pan, heat enough butter to generously coat bottom of pan. Add spaetzle and cook until lightly golden brown. Season with kosher salt and pepper to taste.

Recipe by Northern Michigan University, Marquette, Mich.

More From FoodService Director

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

FSD Resources