Creamy Spinach and Mushroom Spätzle Bake

1.If making spätzle from scratch: Whisk together flour, eggs, milk, and salt until a thick, sticky batter forms. Let rest for 15 minutes. Bring a large pot of salted water to a boil. Press the batter through a spätzle maker or colander into the boiling water. Cook until the spätzle float to the surface (about 2-3 minutes), then scoop out with a slotted spoon and immediately plunge into an ice bath to stop cooking. Drain well and set aside. (If using store-bought, cook according to package directions and drain.)

2.Preheat your oven to 200°C (400°F). Lightly grease a 9x13 inch baking dish.

3.In a large skillet, melt the butter and olive oil over medium-high heat. Add the sliced mushrooms and cook without stirring for 3-4 minutes until they begin to brown. Stir and continue cooking until they have released their moisture and are nicely caramelized, about 8-10 minutes total.

4.Add the minced shallot to the skillet and cook for 2 minutes until softened. Add the minced garlic and dried thyme, cooking for 1 minute until fragrant.

5.If using wine, pour it into the skillet to deglaze, scraping up any browned bits from the bottom, and let it reduce by half (about 2 minutes).

6.Add the fresh spinach in batches, stirring until it wilts down completely. This will take about 3-5 minutes.

7.Reduce the heat to medium-low. Pour in the heavy cream and broth. Bring the mixture to a gentle simmer, stirring occasionally. Cook for 5 minutes until the sauce thickens slightly.

8.Remove the skillet from the heat. Stir in the 1/4 cup of Parmesan cheese, salt, and pepper until well combined. Taste and adjust seasoning if necessary.

9.Gently fold the cooked spätzle into the creamy mushroom and spinach sauce until everything is evenly coated.

10.Transfer the mixture to the prepared baking dish. Sprinkle evenly with the Gruyère cheese and panko breadcrumbs.

11.Bake for 15 to 20 minutes, or until the sauce is bubbly and the topping is golden brown and crisp. Let rest for 5 minutes before serving.