10 oz dried spaetzle
1 lb fresh flat-leaf spinach
16 oz sliced crimini mushrooms
5 oz log fresh chèvre, crumbled
1 onion, halved and sliced
1-2 tablespoons butter
1/4-1/2 teaspoon smoked paprika
freshly ground black pepper
Bring a large pot of salted water to boil. Add the spaetzle. Cook according to package instructions, about 10-12 minutes until the spaetzle is tender.
Meanwhile, saute the onion and mushrooms until the onions are nearly caramelized. Add the spinach and saute until wilted. Sprinkle with salt, pepper and paprika. Add the drained spaetzle, saute 1 minutes until well combined. Remove from heat and stir in chèvre. Serve immediately.
This has been a rough year in general and the last nearly two weeks has been dreadful as we both have had the actual flu, a stomach flu, and in my husband’s case, a throat virus that makes it difficult to swallow and to eat acidic foods. Oy! My plans to make tons of festive food this month really went out the window after those brownies. Holiday season indeed! Luckily, Hanukkah and Christmas are at the same time this year so we can knock them out at once (or nearly, Hanukkah continues) while we are feeling marginally better.
I love spaetzle any time of the year but it is especially easy to find during the winter months. I stock up on bags and keep them to have throughout the year. Frequently, spaetzle is served rather plain or under a sauce but I like to use the sturdy noodle in more of a starring role. This could be a vegetarian main dish or hardy side for a weeknight meal but it is special enough thanks to the chèvre to serve at the holiday tables.