German Spaetzle with Mushroom Sauce Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: German
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
