Categories: Pasta

Ingredients

• 1 cup fresh parsley leaves with tender stems, plus chopped parsley for garnish
• 1 small lemon, zested and juiced
• 2 large eggs
• 1/2 cup whole milk
• 1 cup flour
• Olive oil, for drizzling
• 1 tbsp. butter
• 1 tbsp. olive oil
• 1 hen of the woods (maitake) mushroom, torn into strips
• 2 garlic cloves, finely chopped
• Grated Parmesan, for garnish

Directions

1. In a blender, puree the parsley leaves and stems, lemon zest and juice, and eggs until only specks of parsley remain. Pour into a bowl. Add the milk to the blender. Swirl the milk around to incorporate any remaining parsley puree. Mix the flour into the parsley puree, then mix in the milk; season the batter with 1/2 tsp salt and 1/4 tsp pepper. Let stand at room temp for 15 minutes.

2. Meanwhile, bring a large pot of water to a boil. Prepare a large bowl of ice water. Reduce heat under the pot so the water gently simmers. Working in 3 batches, hold a colander over the water and push the batter through the colander so it falls into the water. Cook the spaetzle until they rise to the top, about 2 minutes; using a slotted spoon, transfer to the ice water. Repeat with the remaining batter. When all the spaetzle are cool, drain and transfer to a medium bowl. Drizzle with olive oil; toss until coated.

3. In a large skillet, melt the butter with the olive oil over medium-high heat. Add the mushroom; cook, stirring often, until browned, about 5 minutes. Add the garlic; cook, stirring often, until aromatic, about 1 minute more. Add the spaetzle; cook, stirring often, until lightly browned, about 8 minutes. Top with the chopped parsley and cheese.

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