Mushroom Chickpea Späetzle

Autumn is a time of transitioning from summer’s bounty to winter’s comfort foods. In our home, we often make German späetzle accompanied by either sauerkraut or braised red cabbage, which comes from our garden. Two things about this späetzle recipe are that it is made with chickpea flour instead of white flour and the umami flavor of ground-dried porcini mushrooms. Each adds more extraordinary flavor and wholesome nutrition than the traditional recipe. Serve as a side dish or embellish with grated cheese and sautéed wild mushrooms.

The pictured dried porcini cost $4.08 but I only used a fraction of that container. The cost would be closer to $.54.

8 servings

INGREDIENTS:

2 large eggs, beaten

½ cup whole milk

½ teaspoon fine sea salt

¼ teaspoon fresh grated nutmeg

¼ teaspoon fresh ground white pepper

2 tablespoons ground dried porcini mushrooms (ground in a spice mill)

5 ⅓ ounces chickpea flour (about 1 cup)

4 tablespoons butter, divided

DIRECTIONS:

1.     Whip the milk into the eggs. Add the sea salt, nutmeg, white pepper, and ground mushrooms.

2.     Slowly incorporate the chickpea flour into the egg mixture while whipping constantly. The batter should be thick and smooth. If necessary, add more flour to resemble a thick pancake batter.

3.     Cover and let it sit refrigerated for at least one hour up to twenty-four hours.

4.     Bring two quarts of water to a boil. Add the kosher salt. Place half of the batter into a metal colander. A wide silicone spatula quickly forces the batter through the holes into the boiling water. Place the colander into a cool pan of water until ready to make the remaining spätzle.

5.     When the spätzle float to the surface, cook for one to two minutes. Lift the spätzle with a skimmer or slotted spoon into an ice water bath to stop the cooking.

6.     Repeat with the remaining half of the batter.

7.     Drain the spätzle well and place it onto a sheet pan lined with a white kitchen towel or paper towels. Replace the towel with a dry one and refrigerate until ready to sauté. (Alternately place in the freezer. When frozen, place in a sealed plastic bag until ready to use.)

8.     Before assembling the other ingredients, melt two tablespoons of butter in a non-stick sauté pan over medium-high heat. (Thaw if frozen before proceeding.) Add half the spätzle. Sauté until golden brown. It is done in two batches so as not to overcrowd the pan, preventing browning. Repeat with the second batch in the extra two tablespoons of butter. Serve hot.

Mushroom Chickpea Späetzle

Mushroom Chickpea Späetzle
Yield: 8 side servings
Author:
Prep time: 15 MinCook time: 20 MinInactive time: 1 HourTotal time: 1 H & 35 M
Autumn is a time of transitioning from summer’s bounty to winter’s comfort foods. In our home, we often make German späetzle accompanied by either sauerkraut or braised red cabbage, which comes from our garden. Two things about this späetzle recipe are that it is made with chickpea flour instead of white flour and the umami flavor of ground-dried porcini mushrooms. Each adds more extraordinary flavor and wholesome nutrition than the traditional recipe. Serve as a side dish or embellish with grated cheese and sautéed wild mushrooms.

Ingredients

  • 2 large eggs, beaten
  • ½ cup whole milk
  • ½ teaspoon fine sea salt
  • ¼ teaspoon fresh grated nutmeg
  • ¼ teaspoon fresh ground white pepper
  • 2 tablespoons ground dried porcini mushrooms (ground in a spice mill)
  • 5 ⅓ ounces chickpea flour (about 1 cup)
  • 4 tablespoons butter, divided

Instructions

  1. Whip the milk into the eggs. Add the sea salt, nutmeg, white pepper, and ground mushrooms.
  2. Slowly incorporate the chickpea flour into the egg mixture while whipping constantly. The batter should be thick and smooth. If necessary, add more flour to resemble a thick pancake batter.
  3. Cover and let it sit refrigerated for at least one hour up to twenty-four hours.
  4. Bring two quarts of water to a boil. Add the kosher salt. Place half of the batter into a metal colander. A wide silicone spatula quickly forces the batter through the holes into the boiling water. Place the colander into a cool pan of water until ready to make the remaining spätzle.
  5. When the spätzle float to the surface, cook for one to two minutes. Lift the spätzle with a skimmer or slotted spoon into an ice water bath to stop the cooking.
  6. Repeat with the remaining half of the batter.
  7. Drain the spätzle well and place it onto a sheet pan lined with a white kitchen towel or paper towels. Replace the towel with a dry one and refrigerate until ready to sauté. (Alternately place in the freezer. When frozen, place in a sealed plastic bag until ready to use.)
  8. Before assembling the other ingredients, melt two tablespoons of butter in a non-stick sauté pan over medium-high heat. (Thaw if frozen before proceeding.) Add half the spätzle. Sauté until golden brown. It is done in two batches so as not to overcrowd the pan, preventing browning. Repeat with the second batch in the extra two tablespoons of butter. Serve hot.

Nutrition Facts

Calories

156.24

Fat (grams)

8.68

Sat. Fat (grams)

4.43

Carbs (grams)

13.18

Fiber (grams)

2.19

Net carbs

10.86

Sugar (grams)

2.89

Protein (grams)

6.49

Sodium (milligrams)

226.49

Cholesterol (grams)

63.38

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

spaetzle, porcini mushroom
side dish
German
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Linda HierholzerSIDESComment