1 cup all-purpose flour
1 tsp salt
1/2 tsp ground nutmeg
1 pinch pepper
1/4 cup milk
4 teaspoons fresh herbs - chopped (parsley, rosemary, and sage work well)
4 Tbs butter
1 Tbs Extra Virgin Olive Oil
8 oz sliced mushrooms
1 diced yellow onion
4 teaspoons fresh herbs (Same kind as above)
Salt and pepper to taste
Bring a large pot of water to boil (5 qt stockpot or bigger)
Combine flour, salt, nutmeg and pepper, mix to combine.
Add milk and eggs. Mix together until a soft batter is formed. Add herbs.
Separate your batter into 3 batches. Using a large mixing spoon with holes in the bottom as your press, place and press batter through the holes directly into the boiling water. Continue until all the batter is gone. Spaetzle is done when it starts to float to the surface of the water (about 2 minutes per batch). Remove each batch of spaetzle from the boiling water and set aside before starting the next batch.
Once spaetzle is completed, add 2 tbs of butter and 1 Tbs Olive oil to a large stockpot, and melt. Add mushrooms and cook until mushrooms start to soften (3-4 minutes). Add onion and cook until translucent.
Add remaining 2 tbs of butter and spaetzle to the butter onion mixture and cook for 1-2 minutes. Add fresh herbs, salt and pepper to taste and serve!