German Spaetzle with Mushroom Sauce Recipe

Introduction

German Spaetzle with Mushroom Sauce is a comforting and flavorful dish that pairs soft, tender noodles with a rich, creamy sauce. This simple recipe brings a taste of traditional German cuisine right to your kitchen.

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 8 ounces mushrooms, sliced
• 2 tablespoons butter
• 1 cup heavy cream
• Salt and pepper to taste

Instructions

1. Step 1: Prepare the spaetzle dough by mixing flour, eggs, and a pinch of salt until smooth. Bring a large pot of salted water to a boil.
2. Step 2: Use a spaetzle maker or a colander to press the dough into the boiling water. Cook until the spaetzle float to the surface, then remove with a slotted spoon and set aside.
3. Step 3: In a large skillet, melt butter over medium heat. Add sliced mushrooms and sauté until they release their moisture and begin to brown.
4. Step 4: Pour in the heavy cream, season with salt and pepper, and simmer for a few minutes until the sauce thickens slightly.
5. Step 5: Add the cooked spaetzle to the mushroom sauce, toss gently to combine and warm through.
6. Step 6: Serve the spaetzle hot, garnished with fresh herbs if desired.

Tips & Variations

• For extra flavor, sauté some finely chopped onions with the mushrooms before adding the cream.
• Try adding grated Parmesan or Swiss cheese to the sauce for a richer taste.
• Substitute heavy cream with sour cream or Greek yogurt for a tangier sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the sauce from separating, adding a splash of cream or water if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is spaetzle?

Spaetzle are small, soft egg noodles or dumplings traditional to German cuisine, typically made from flour, eggs, and water or milk.

Can I use dried mushrooms instead of fresh?

Yes, dried mushrooms can be used for a deeper flavor. Rehydrate them in warm water before cooking, and drain well before adding to the sauce.

German Spaetzle with Mushroom Sauce Recipe

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4.7 from 58 reviews

A comforting German dish featuring homemade spaetzle noodles served with a rich and creamy mushroom sauce. This recipe combines tender dumplings with an earthy mushroom gravy, perfect as a hearty side or main course.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: German

Ingredients

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Spaetzle

• 2 cups all-purpose flour
• 3 large eggs
• 1/2 cup water
• 1/2 teaspoon salt

Mushroom Sauce

• 2 cups mushrooms, sliced (such as cremini or button mushrooms)
• 2 tablespoons butter
• 1/2 cup heavy cream
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 small onion, finely chopped (optional)
• 1 garlic clove, minced (optional)

Instructions

1. Prepare the Spaetzle Dough: In a large mixing bowl, combine the flour and salt. Beat the eggs and water together, then gradually mix into the flour until a thick, sticky batter forms. Let the dough rest for about 10 minutes.
2. Cook the Spaetzle: Bring a large pot of salted water to a boil. Using a spaetzle maker or a colander with large holes, press the dough through into the boiling water. Once the spaetzle float to the surface, cook for an additional 2-3 minutes. Remove with a slotted spoon and set aside.
3. Sauté the Mushrooms: In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic if using, and sauté until translucent. Add the sliced mushrooms and cook until they release their juices and turn golden brown, about 5-7 minutes.
4. Make the Creamy Mushroom Sauce: Reduce heat to low, pour the heavy cream into the skillet with the mushrooms, and stir to combine. Simmer gently for 3-5 minutes until the sauce thickens slightly. Season with salt and freshly ground black pepper to taste.
5. Combine and Serve: Add the cooked spaetzle to the mushroom sauce and toss to coat evenly. Serve warm as a main dish or a side.

Notes

• For a lighter sauce, substitute heavy cream with half-and-half or milk.
• Spaetzle dough consistency should be thick but pourable; add a little more water or flour as needed.
• Optional additions to the mushroom sauce include fresh herbs like thyme or parsley for added flavor.
• Spaetzle can be made ahead and quickly re-boiled or pan-fried before serving.
• Use a spaetzle maker or colander with large holes to shape the noodles easily.

Keywords: German spaetzle, mushroom sauce, homemade dumplings, creamy mushroom gravy, traditional German noodles