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

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Ideas and Innovation
coal creek student salad bar

When I was visiting Minneapolis Public Schools, I saw that they have these cool signs on top of their salad bars. As soon as we got back, we re-created them. They are big and branded, and have the portion requirements. They say “Taste something new today” on one side, and we support our local farmers on the other. They help the bars look fresh and delish, and attract students’ eyes.

Menu Development
chicken tetrazzini bowl

The No Whey station in the main dining hall at Georgia Southern University in Statesboro, Ga., offers students meals that are free of the eight most common allergens. When Brittany Parham, the dietitian who oversees the station, polled food-sensitive students on which favorites they missed most, “comfort foods” was the overwhelming response. Parham, who herself has food allergies, worked with chefs on the 20,000-student campus to focus on allergen-free versions of pasta bakes, biscuits, banana bread and other down-home dishes. Recently, the chefs reworked the school’s traditional chicken...

Ideas and Innovation
university chicago medical center renovation workers

As The University of Chicago Medical Center prepared for the revamp of one of its kitchens to feed an additional 202 patients, it wasn’t just foodservice executives coming to the table to make decisions. The process, which began in fall 2014, involved hourly employees from the ground up, says Daryl Wilkerson, vice president of support services. “They actually helped build this [kitchen], which is why I think this is so spectacular,” he says. “Normally what you’ll get in a lot of projects is senior people sitting around in shirts and ties making decisions.”

The hospital follows the...

FSD Resources