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Authentic German Spaetzle with Mushroom Sauce Recipe

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3.9 from 57 reviews

Experience the comforting flavors of traditional German cuisine with this recipe for Authentic German Spaetzle with Mushroom Sauce. Soft, pillowy spaetzle noodles are homemade from a simple flour and egg batter, then tossed in a rich, savory mushroom gravy made with butter, garlic, thyme, white wine, and beef broth. This dish highlights the rustic charm of spaetzle paired with an earthy mushroom sauce that’s perfect for a cozy family meal or special occasion.

Ingredients

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Spaetzle Batter

  • 2 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/3 cup water
  • 1/3 cup milk
  • 3 eggs
  • 2 tablespoons butter (for tossing spaetzle)

Mushroom Sauce

  • 2 tablespoons butter
  • 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 additional broth as substitute)
  • 2 cups beef broth
  • 2 tablespoons heavy cream (optional)

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the flour and salt to ensure even distribution.
  2. Combine Wet Ingredients: In a separate large measuring jug, whisk together water, milk, and eggs until the mixture is smooth and uniform.
  3. Make the Spaetzle Batter: Pour the egg mixture into the bowl with the flour. Stir to combine, then vigorously beat the batter with a wooden spoon for about 5 minutes until there are no lumps, air bubbles form, and the batter rips off the spoon when scooped. Cover the batter and let it rest for 30 minutes to hydrate the flour and improve texture.
  4. Cook the Spaetzle: Bring a large pot of salted water to a boil, then reduce the heat to a gentle simmer. Place a large wooden board over the pot, spoon 1/2 cup of the batter onto the board, and use a blunt knife to scrape small slivers of batter into the simmering water. When the spaetzle float to the surface (about 2-3 minutes), use a slotted spoon to remove them and transfer to a buttered casserole dish to keep warm. Repeat with remaining batter.
  5. Sauté Vegetables: Meanwhile, heat 2 tablespoons butter in a large, deep skillet over medium-high heat. Add the chopped onion, minced garlic, and sliced mushrooms. Cook, stirring occasionally, until the mushrooms are fully softened and lightly browned, about 5 to 10 minutes.
  6. Add Seasoning and Flour: Reduce the heat to medium. Sprinkle the dried thyme, salt, pepper, and 1 tablespoon flour evenly over the mushrooms. Stir well to evenly coat the vegetables and cook out the raw flour taste.
  7. Incorporate Tomato Paste and Deglaze: Stir in the tomato paste until it is thoroughly mixed. Pour the white wine into the skillet, scraping the bottom to loosen any browned bits for extra flavor.
  8. Add Broth and Simmer Gravy: Pour in the beef broth, stirring continuously. Bring the mixture to a boil, then lower the heat and let it simmer for 10 to 15 minutes until the gravy thickens and the flavors meld.
  9. Finish Sauce: Stir in the heavy cream if using, adjust salt and pepper to taste, then remove from heat.
  10. Serve: Spoon the mushroom gravy generously over the warm spaetzle and serve immediately.

Notes

  • Resting the batter is essential to achieve tender spaetzle.
  • Use a blunt knife and a wooden board to shape spaetzle traditionally; a spaetzle press can be used as an alternative.
  • White wine can be substituted with additional broth if preferred or to keep the dish non-alcoholic.
  • Heavy cream is optional and adds richness but can be omitted for a lighter sauce.
  • To keep spaetzle warm before serving, store in a lightly buttered dish covered with foil.

Keywords: German spaetzle, mushroom sauce, German noodles, spaetzle recipe, mushroom gravy, traditional German dish

Find it online: https://epicrecipebox.com/authentic-german-spaetzle-with-mushroom-sauce-recipe/