One of the awesome things about military life is moving all the time (it’s also one of the downsides…just sayin’). In all these moves, I have been blessed to not only see lots of amazing places, but also eat lots of amazing food. And, now for one of those downsides to moving … you can’t take your favorite restaurant with you! Every year in Germany, we had a bazaar on the base – all kinds of vendors coming in selling everything from antiques to wine to pottery. And of course, all that shopping is going to make a girl hungry… so the bazaar committee always made sure there were some amazing food trucks. My favorite (like I’d hit it every day of the bazar and the last day get a double order to take home and snack on for the rest of the week) was the truck that did spaetzle… and my favorite of all their spaetzle choices – spinach mushroom. A few weeks ago, my craving for this dish was so strong I was trying to figure out how to convince my hubby to let me go visit for a long weekend just so I could eat it a few dozen times (as well as DaLeo’s lasagna, but that’s a whole other story!). Being the realist that I am, I knew he was never going to agree to letting me fly there, so I set out to recreate it. I’m not there yet, but I am getting closer and my craving has diminished so I guess that means I have happy taste buds too!
Spinach Mushroom Spaetzle in a Creamy Cheese Sauce
- 4 cloves garlic
- 1 cup diced onions
- 3 cups chopped mushrooms (I used baby bella)
- 1 1/2 cup of chopped fresh spinach
- 2 TBSP butter
- 1/4 tsp ground cloves
- 2 cups milk
- 1 1/2 tsp corn starch, mixed with a small amount of water to form a roux.
- 2 cups dry spaetzle (uncooked) I found it in the international section of my grocery store near the German foods
- 2 cups shredded swiss cheese
Bring a large pot of water to a boil and cook spaetzle according to package directions. In a large skillet (I used my biggest iron one), melt butter and saute garlic and onions. When onions are translucent, add the spinach and mushrooms and cook until mushrooms have released the liquids and the spinach has shrunk to at least half the size. When the mushrooms and spinach are cooked, add the milk and the cornstarch mixture until it thickens. Meanwhile, drain spaetzel and place in a large bowl. When cream mixture is warm and smooth, pour in bowl with spaetzel. Add shredded cheese to the top and stir until it is well combined and cheese is melted.
Seriously, my mouth is watering just thinking about it! This makes a great meatless Monday dish, or you can get crazy and add in a bit of crumbled bacon of very finely diced pieces of chicken. Everything’s better with bacon you know! 🙂