If you’ve been craving a comforting dish that brings the warmth of traditional German cooking right to your kitchen, the Authentic German Spaetzle with Mushroom Sauce Recipe is your dream come true. These tender spaetzle noodles paired with a rich, savory mushroom sauce create a harmonious balance of textures and flavors that will have you coming back for seconds. This dish beautifully captures the essence of classic German fare while remaining simple enough for any home cook to master and impress friends and family alike.
Ingredients You’ll Need
Every ingredient in this Authentic German Spaetzle with Mushroom Sauce Recipe is straightforward but crucial. Each component works in harmony to build the perfect spaetzle dough and enhance the mushroom sauce, creating a dish that’s hearty, flavorful, and delightfully satisfying.
- 2 1/2 cups flour: The base for spaetzle, providing the ideal texture and chewiness.
- 1/2 teaspoon salt: Enhances overall flavor in both dough and sauce.
- 1/3 cup water: Moisten the dough gently to achieve the right consistency.
- 1/3 cup milk: Adds richness and softness to the spaetzle.
- 3 eggs: The binding agent essential for spaetzle’s tender structure.
- 4 tablespoons butter (divided): Used for cooking the spaetzle and sautéing the mushrooms, adding buttery depth.
- 1/4 cup finely chopped onion: Offers sweetness and an aromatic base for the sauce.
- 2 cloves garlic (minced): Brings a subtle yet impactful fragrance.
- 1 pound button mushrooms (sliced): The star of the sauce, providing texture and earthiness.
- 1/2 teaspoon dried thyme: Adds a hint of herbal warmth to the mushroom sauce.
- Salt & pepper (to taste): Essential for seasoning and balancing flavors.
- 1 tablespoon flour: Helps thicken the mushroom sauce for a luscious coating.
- 1/2 tablespoon tomato paste: Adds depth and a subtle sweetness to the sauce.
- 1/4 cup white wine (or more broth): Gives the sauce a bright acidity and complexity.
- 2 cups beef broth: Creates a rich, savory base for the mushroom sauce.
- 2 tablespoons heavy cream (optional): Perfect for a creamy finish if you desire extra indulgence.
How to Make Authentic German Spaetzle with Mushroom Sauce Recipe
Step 1: Prepare the Spaetzle Dough
Start by combining the flour and salt in a large bowl. In a separate bowl, whisk together the eggs, milk, and water until smooth. Gradually stir the wet ingredients into the flour mixture until you have a sticky, elastic batter. The dough should be thick but still flow slowly. Let it rest for 10-15 minutes to relax the gluten — this step is essential for soft, pillowy spaetzle noodles.
Step 2: Cook the Spaetzle
Bring a large pot of salted water to a boil. Using a spaetzle maker or a coarse colander, press the dough through directly into the boiling water. The spaetzle are done once they float to the surface, which takes about 2-3 minutes. Use a slotted spoon to scoop them out and transfer to a bowl. Toss with a little butter to prevent sticking and set aside while you prepare the sauce.
Step 3: Make the Mushroom Sauce
Melt 2 tablespoons of butter in a large skillet over medium heat. Add the finely chopped onion and sauté until translucent. Stir in minced garlic and cook for another minute. Add sliced mushrooms and cook until they release their moisture and turn golden brown. Sprinkle the flour over the mushrooms and stir to combine, cooking for 1-2 minutes. Mix in tomato paste, thyme, salt, and pepper, then deglaze the pan with white wine or broth. Pour in the beef broth and simmer until the sauce thickens, about 10 minutes. For a richer sauce, stir in heavy cream just before serving.
Step 4: Combine and Finish
Gently fold the spaetzle into the mushroom sauce, ensuring each piece is coated with the luscious sauce. Warm through for a few minutes before serving. This final step brings the dish together in perfect harmony, marrying the soft noodles and earthy sauce beautifully.
How to Serve Authentic German Spaetzle with Mushroom Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a pop of color and freshness to the dish, brightening the deep flavors of the sauce. A light grating of nutmeg or a dash of cracked black pepper on top can also elevate the aroma and taste wonderfully.
Side Dishes
This dish pairs perfectly with a simple green salad or steamed vegetables like asparagus or green beans. A side of tangy sauerkraut or roasted root vegetables brings a traditional German touch that complements the hearty spaetzle and sauce.
Creative Ways to Present
Serve the spaetzle with mushroom sauce in rustic ceramic bowls for a cozy, farmhouse feel. For a fun twist, layer them in a casserole dish with melted cheese and bake briefly for a spaetzle gratin variation. You can also drizzle extra mushroom sauce on the plate and top with spaetzle for an elegant restaurant-style presentation.
Make Ahead and Storage
Storing Leftovers
Place leftover spaetzle and mushroom sauce in an airtight container and refrigerate. They will stay fresh for up to 3 days. Keep the sauce and spaetzle stored together to maintain the best flavor, but if preferred, you can store them separately.
Freezing
You can freeze cooked spaetzle and mushroom sauce, but for best quality, freeze them separately. Lay spaetzle flat on a baking sheet to freeze, then transfer to a bag. Freeze the mushroom sauce in a sealed container. Both can be kept in the freezer for up to 2 months.
Reheating
Gently reheat the spaetzle and mushroom sauce over low heat in a skillet or saucepan, adding a splash of broth or water if needed to loosen the sauce. Avoid using high heat to prevent the spaetzle from drying out. Stir frequently until heated through and enjoy as if freshly made.
FAQs
What makes spaetzle authentic?
Authentic spaetzle is defined by its simple ingredients — mainly flour, eggs, milk, and water — and its unique soft, chewy texture achieved by pressing the dough through a spaetzle maker or colander into boiling water. This traditional method yields the signature dumpling-like noodles beloved in German cuisine.
Can I use other mushrooms besides button mushrooms?
Absolutely! While button mushrooms are classic for this recipe, more flavorful varieties like cremini, shiitake, or portobello can add extra depth to the mushroom sauce. Just be sure to slice them evenly for consistent cooking.
Is it possible to make this dish vegetarian?
Yes, simply substitute the beef broth with vegetable broth and omit the heavy cream or use a plant-based alternative. The dish will still be rich and satisfying with these changes.
What if I don’t have a spaetzle maker?
You can use a colander with large holes or simply cut dough into small pieces with a knife and drop them into boiling water. While it might change the shape slightly, the delicious taste will remain intact.
Can I prepare the spaetzle dough in advance?
Yes, you can prepare the dough a few hours ahead and keep it covered in the refrigerator. Let it come to room temperature before cooking. This can make your cooking process more flexible.
Final Thoughts
I truly hope you fall in love with this Authentic German Spaetzle with Mushroom Sauce Recipe as much as I have. It’s one of those dishes that feels like a warm hug on a plate, perfect for sharing with loved ones or treating yourself after a busy day. Give it a try, and prepare to enjoy every delightful bite!
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Authentic German Spaetzle with Mushroom Sauce Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 to 4.4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: German
- Diet: Vegetarian
Description
This Authentic German Spaetzle with Mushroom Sauce is a classic comfort dish combining tender homemade spaetzle noodles with a rich and creamy mushroom sauce. The spaetzle dough is simple yet yields soft and chewy noodles, while the sauce features sautéed mushrooms in a savory blend of onions, garlic, thyme, and beef broth, finished with a touch of cream for extra indulgence. Perfect as a hearty side or a main vegetarian entrée with rich flavors.
Ingredients
Spaetzle Dough
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1/3 cup water
- 1/3 cup milk
- 3 eggs
Mushroom Sauce
- 4 tablespoons butter (divided)
- 1/4 cup finely chopped onion
- 2 cloves garlic (minced)
- 1 pound button mushrooms (sliced)
- 1/2 teaspoon dried thyme
- Salt & pepper (to taste)
- 1 tablespoon flour
- 1/2 tablespoon tomato paste
- 1/4 cup white wine (or more broth)
- 2 cups beef broth
- 2 tablespoons heavy cream (optional)
Instructions
- Prepare the spaetzle dough: In a large bowl, combine the flour and salt. In a separate bowl, whisk together the water, milk, and eggs until smooth. Gradually add the wet ingredients to the flour mixture, stirring until a thick, sticky batter forms. Set the dough aside to rest while you prepare the sauce.
- Cook the spaetzle noodles: Bring a large pot of salted water to a boil. Using a spaetzle maker or a colander with large holes, press the dough through directly into the boiling water. When the spaetzle rise to the surface, let them cook for an additional 2-3 minutes, then remove with a slotted spoon and transfer to a bowl. Set aside.
- Prepare the mushroom sauce base: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the garlic and cook for another minute until fragrant.
- Sauté the mushrooms: Add the sliced mushrooms to the skillet. Sprinkle with dried thyme, salt, and pepper to taste. Cook, stirring occasionally, until the mushrooms release their moisture and become golden brown, about 8-10 minutes.
- Make the sauce: Sprinkle the tablespoon of flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste. Stir in the tomato paste and cook for another minute. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let the wine reduce slightly.
- Add broth and simmer: Pour in the beef broth and bring the mixture to a simmer. Let it cook for 10-15 minutes, stirring occasionally, until the sauce thickens.
- Finish the sauce: Stir in the remaining 2 tablespoons of butter and, if desired, the heavy cream for a richer sauce. Adjust salt and pepper to taste.
- Toss spaetzle with the mushroom sauce: Add the cooked spaetzle to the skillet with the mushroom sauce. Gently toss to coat the noodles evenly and heat through for 2-3 minutes.
- Serve warm: Transfer the coated spaetzle to plates or a serving dish and garnish with fresh herbs if desired. Enjoy your authentic German spaetzle with mushroom sauce!
Notes
- For a vegetarian version, substitute beef broth with vegetable broth.
- You can add fresh parsley or chives as garnish for added color and flavor.
- Use a spaetzle maker or a colander with large holes to shape the noodles.
- The heavy cream in the sauce is optional but adds creaminess and depth.
- Leftover spaetzle can be sautéed in butter the next day for a tasty second meal.
