Ingredients

Spaetzle, recipe follows
4 tablespoons unsalted butter
2 tablespoon extra-virgin olive oil, plus more
2 sprigs thyme
1 1/2 pounds button mushrooms, quartered
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 cup heavy whipping cream
2 tablespoons whole grain mustard
2 tablespoons minced chives

Instructions

Add 2 tablespoons of butter and the oil to a large skillet over medium heat. Add the cooked spaetzle and saute until slightly browned, about 2 to 3 minutes. Remove from the pan to a serving platter and set aside while you cook the mushrooms. Set the skillet back over high heat and add a little more olive oil and remaining 2 tablespoons of butter. Add the thyme, mushrooms and garlic and saute until golden brown, about 4 to 5 minutes. Season with salt and pepper, to taste. Add the cream and mustard and stir well. Reduce the mixture until the sauce is nice and thick, about 3 minutes. Fold in the spaetzle. Transfer to a serving bowl, garnish with chives

dinner