Vegan Spätzle with Mushroom Ragout

Ingredients

• 2 cups All-purpose flour
• 1/2 cup Semolina Flour
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 1/4 teaspoon Nutmeg
• 1 cup Carbonated water
• 2 tablespoons Vegan butter
• about 450 g Mushrooms, sliced
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 cup Vegetable broth
• 1/4 cup Dry Sherry
• 2 tablespoons Fresh parsley, chopped
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, whisk together the 2 cups of all-purpose flour, 1/2 cup of semolina flour, 1 teaspoon of baking powder, 1 teaspoon of salt, and 1/4 teaspoon of nutmeg until well combined.
2. 2Gradually pour in the 1 cup of carbonated water while mixing continuously with a whisk or wooden spoon until you have a thick, smooth batter with no lumps. Let the batter rest for 5 minutes.
3. 3Fill a large, heavy-bottomed pot with water and add 1/2 teaspoon of salt. Bring the water to a rolling boil over high heat, approximately 100°C.
4. 4Hold a Spätzle maker (or a colander with large holes) over the boiling water. Pour about half of the batter into the Spätzle maker and press it through the holes directly into the boiling water. Alternatively, use a slotted spoon to push small portions of batter through its holes into the water.
5. 5Cook the Spätzle for 2 to 3 minutes, or until they float to the surface of the water. Use a slotted spoon to carefully remove the cooked Spätzle from the pot and place them in a clean bowl. Repeat steps 4 and 5 with the remaining batter.
6. 6While the Spätzle cooks, melt the 2 tablespoons of vegan butter in a large 30.48 cm skillet over medium heat, approximately 150°C.
7. 7Add the about 450 g of sliced mushrooms, 1 chopped medium onion, and 2 minced cloves of garlic to the skillet. Cook, stirring occasionally, for 8 to 10 minutes, until the mushrooms are softened and have released their liquid, and the onion is translucent.
8. 8Pour in the 1 cup of vegetable broth and 1/4 cup of dry sherry. Bring the mixture to a simmer over medium heat, approximately 150°C, and cook for 5 to 7 minutes, stirring occasionally, until the sauce has slightly thickened.
9. 9Add the cooked Spätzle from the bowl to the skillet with the mushroom ragout. Gently toss the Spätzle to coat them evenly with the sauce. Cook for 1 to 2 minutes to heat through.
10. 10Season the Spätzle and ragout with 1/4 teaspoon of black pepper. Garnish with the 2 tablespoons of chopped fresh parsley before serving immediately.

Substitutions

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