Seasonal restaurant Roots Cafe of West Chester, Pennsylvania knows a thing or two about making magic out of a cluster of seemingly random ingredients. Their ever-evolving menu relies on farm-to-table produce sourced from local farms, and as a result, artistic plates are graced with elements like rosemary, apple chutney, leek yogurt sauce and more.
Head chef and owner Dan Cellucci’s recipe for Wild Mushroom Spaetzle – a type of egg noodle dish – is no different. Fresh thyme leaves mingle with wild mushrooms, arugula and chèvre for a mouthwatering feast that begs for and deserves the right drink pairing: Big Hill Ciderworks Standard Cider, a fruit-forward scrumpy available year round from the Gardners, Pennsylvania cidery. Dry and champagne-like, it makes the perfect complement for the succulent soft-cheese sprinkled spaetzle.
Recipe by Chef/Owner Dan Cellucci of Roots Cafe, West Chester, PA
Serves 4
3 cups flour
3 teaspoons salt
3 teaspoons cracked black pepper
3 teaspoons fresh thyme leaves, minced
1 tablespoon garlic powder
6 eggs
3/4 cup whole milk
1 tablespoon butter
1 tablespoon olive oil
1 garlic clove, minced
1 shallot, finely diced
2 cups wild mushrooms or shiitakes, diced
1 cup arugula, chopped
Salt and pepper, to taste
1/4 cup chèvre
Combine flour, salt, pepper, thyme and garlic powder in large bowl. Whisk eggs and milk in separate bowl. Slowly pour milk mixture into dry ingredients, in a steady stream to form a wet and sticky dough.
Bring a large pot of water to boil over high heat. Pour dough into a colander. Using a spatula, press dough through the holes so they fall directly into the boiling water. After 2 minutes, remove spaetzles and rinse under cold water so they stop cooking.
In a 10-inch pan, heat butter and olive oil over medium-high heat. Add garlic, shallots and mushrooms and sauté for 2 minutes. Add arugula, spaetzle, salt and pepper to taste. Sauté for 3 minutes, then shake the pan to flip the spaetzles as they turn golden brown. Add chèvre and stir gently. Serve immediately.
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