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Egg noodles with mushroom sauce

Egg Noodles with Mushroom Sauce

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Prep Time 1 hr
Course Main Course
Servings 4

Ingredients
  

Mushroom Sauce

  • 8 oz sliced cremini mushrooms
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 clove garlic, minced
  • 1/2 cup dry white cooking wine
  • 1 cup half-half
  • 1 tsp thyme
  • 1/2 cup vegetable broth
  • 1/4 tsp salt
  • 1/4 tsp pepper

Egg Noodles

  • 2 1/4 cups all-purpose flour
  • 4 eggs
  • 3 tbsp water (more if needed)
  • 1/2 tsp salt

Instructions
 

Mushroom Sauce

  • Add the olive oil to a skillet on medium heat and once hot add the mushrooms.
  • Cook the mushrooms and garlic for about 5 minutes, stirring occasionally, until browned.
  • Move the mushrooms aside and add the butter and flour and stir on the side until melted and mixed.
  • Add the cooking wine and simmer until most boiled off, about 7 minutes.
  • Add the vegetable broth, half-half, thyme, salt and pepper and bring to a boil.
  • Once boiling, turn the heat to low and simmer and stir until thick.

Egg Noodles

  • Add the flour and salt to a bowl and mix with a whisk.
  • Add the eggs and stir, then add the water and stir until you can lift the whisk and the dough looks elastic. You may need to add more water, it should not be too dry! More water is better than less so the dough is slightly wet and easy to stir.
  • Let the dough sit for 15 minutes. In the meantime, bring a large pot of salt water to boil.
  • Fill the spatzlemaker up to the top and press down so the dough falls into the boiling water. Once they rise to the top, use a strainer to scoop them out. Pour some cold water on top then transfer them to a bowl.