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
Scale
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.
