Chestnut spaetzle with mushrooms and chestnuts

Name: Chestnut spaetzle with mushrooms and chestnuts
Prep time: 40 min
Total time: 40 min
Yield: Makes 4 servings
Ingredients: Salt and freshly ground black pepper; 8 chestnuts; Salt and freshly ground black pepper; Minced parsley for garnish; 6 tablespoons butter or extra-virgin olive oil; 8 ounces white mushrooms, trimmed and thinly sliced; ¼ cup milk; 6 tablespoons butter or extra-virgin olive oil; ½ cups chestnut flour; ½ cup flour

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

These are unbelievably good, and the hardest part may be finding chestnut flour—look in natural or specialty food stores.

Ingredients

Salt and freshly ground black pepper
8 chestnuts
½ cups chestnut flour

Pasta
Vegetarian

Method

Bring one small and one large pot of water to a boil; salt the water in the large pot. Use a paring knife to cut a ring around the equator of each chestnut. Plunge them into the small pot of boiling water for about 3 minutes, then turn off the heat, leaving the chestnuts in the water. Remove 2 or 3 chestnuts at a time and, using the knife and your fingers, peel off both she