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
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources