Morel Mushroom Spaetzle

Menu Part: 
12 servings

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


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


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.

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