Chef Chris DePerro from The Fifth Element in Newport strutted his culinary stuff on The Rhode Show this week with a vegetarian-friendly recipe that will tempt the tastebuds! Check it out here:
Mushroom and Gruyere Spatzle: wpri.com
Here's the the recipe for Chef DePerro's Mushroom and Gruyere Spatzle
INGREDIENTS (Yield: 6 portions)
For the Spatzle:
15 oz a.p. flour
9 eggs
1 ½ tsp. salt
½ tsp nutmeg freshly ground
For the mushrooms:
½ lb fresh mushrooms, cleaned and sliced
3 Tbsp shallots, minced
1 Tbsp fresh thyme, picked and rough chopped
½ c Gruyere cheese, grated
1c mushroom or chicken stock
butter for cooking mushrooms
salt and pepper to taste
STEPS
Set 6 qt. of salted water to boil. Over medium-high heat, sautee the mushrooms, shallots and thyme in butter until browned then set aside. In the bowl of a mixer combine all of the ingredients for the spatzle and mix on low speed for approximately 5 minutes or until they come together in a smooth lump free batter. When the water is at a steady boil put half of the batter into a spatzle press (you can use a potato ricer as well) and press it allowing the dumplings to fall into the water. Allow the water to come back to a boil and for the spatzle to float to the surface. Cook 30 seconds remove and drain on a kitchen towel. Repeat the process with the remaining batter. Return the mushrooms to the heat and make them hot. Add the spatzle and sautee for a minute or two then add half of the stock allow to reduce by half. Add the Gruyere and melt into the spatzle and mushroom, adjust the seasoning and serve.