This amazing Sourdough Spaetzle - with caramelized cipollini, sauteed mushrooms, and tabasco shallots - is a delicious, uptown side dish for any German feast.Adapted from Rye Sourdough Spaetzle, courtesy of Chef Ryan Mead of Portland's Bent Brick [2015].
In a mixing bowl, combine the starter, whole egg, egg yolk and salt. Mix on low speed until the eggs are combined.
With the mixer running slowly add the flour. When the flour has been fully incorporated place the mixer on medium speed and whip for 3 minutes. The batter should be the consistency of thick pancake batter when you are done. Don't overmix.
Bring a large pot salted water to a boil. (Use about 2 teaspoons of salt per gallon of water.)
Using the spaetzle making tool of your choice, add batter to the boiling water a little at a time.
Do not put too many noodles through the spaetzle tool at once or they will clump together and get gloppy.
Cook the noodles for 2-3 minutes, until they float to the top of the boiling water. (Do not overcooked, or they will get mushy.)
Remove the noodles from the boiling water using a spider or slotted spoon. Place the cooked noodles in a colander and run them under cold water (or better yet, throw them into an ice water bath) to stop the cooking process.
Set aside and continue process until all noodles are cooked.
Sautéed Mushrooms
Heat olive oil in a medium skillet over medium-high heat.
Add sliced mushrooms and sauté, stirring with a wooden spatula and keeping them moving until they are dark brown, 7-9 minutes.Add the minced garlic and sauté for 30 seconds more.Season with salt and freshly ground pepper to taste. Set aside.
Caramelized Cipollini
Melt 2 tablespoons of butter in a medium skillet over medium-low heat. When the butter begins to slightly brown, add the cipollini and cook over medium heat until they caramelize, about 15 minutes.
Once the cipollini are caramelized, add the bourbon and thyme. Cook for an additional 3 minutes.Place the cipollini on a parchment lined sheet tray and cool.
Tabasco Shallots
Toss ingredients in a bowl.
Season with salt to taste.
Finishing up:
Melt 2 tablespoons butter in a large skillet over over medium heat until it begins to lightly brown and take on a subtle nutty smell. Add the cooked noodles and toss to coat.
Remove the pan from the heat. Add the prepared caramelized cipollini and sautéed mushrooms and toss to combine.
Serve warm. Garnish with Tabasco Shallots and arugula.
Notes
Suggested 30-Minute Workflow
Fill a large sauce or soup pan pan halfway with water, and set on stove on high.
Make the spaetzle batter.
While the water is heating, slice the shallots and and toss in Tabasco-vinegar marinade.
Cut the cipollini into petals and begin sautéing.
Slice mushrooms and begin sautéing in separate pan. (Yes, you will now have 3 pans going on the stove!)
Complete both sautéed mushrooms and caramelized cipollini and set aside to cool.
When the water has boiled, begin cooking the spaetzle.
Quick-cool spaetzle in ice bath and drain.
Toss with sautéed mushrooms and caramelized cipollini, garnish with arugula and Tabasco shallots and serve.