Authentic German Spaetzle with Mushroom Sauce Recipe

If you have been searching for a heartwarming, rich, and utterly satisfying dish that brings a slice of Germany right to your kitchen, look no further than this recipe for Authentic German Spaetzle with Mushroom Sauce. This velvety mushroom sauce paired with soft, tender spaetzle noodles captures the rustic comfort of traditional German cooking with a modern, delicious twist. Creamy, earthy, and lovingly handmade, this dish is your perfect answer to cozy dinners or weekend indulgences that feel both special and familiar.

Ingredients You’ll Need

The magic of Authentic German Spaetzle with Mushroom Sauce lies in its simplicity. Each ingredient is chosen to enhance either the texture, flavor, or color, making this dish greater than the sum of its parts. From the basic pantry staples to fresh, aromatic mushrooms, these ingredients work harmoniously to transform plain eggs and flour into something truly extraordinary.

• 2 ½ cups flour: The backbone of your spaetzle, providing the perfect chewiness and structure.
• ½ teaspoon salt: Essential for seasoning and balancing the dough and sauce.
• ⅓ cup water: Adds moisture to soften the dough to the right consistency.
• ⅓ cup milk: A splash of creaminess that enriches the spaetzle batter.
• 3 eggs: They bind the dough and give the spaetzle its tender bite and golden color.
• 4 tablespoons butter, divided: For cooking and flavor — gives the mushroom sauce that silky finish.
• ¼ cup finely chopped onion: Adds sweetness and depth to the sauce.
• 2 cloves garlic, minced: A punch of aromatic flavor that livens up the mushroom gravy.
• 1 pound button mushrooms, sliced: The star of the sauce providing earthiness and texture.
• ½ teaspoon dried thyme: This herb brings a subtle woodsy note that complements mushrooms wonderfully.
• Salt & pepper to taste: To season the sauce perfectly.
• 1 tablespoon flour: Helps thicken the mushroom gravy into a velvety sauce.
• ½ tablespoon tomato paste: Adds a savory depth and rich color.
• ¼ cup white wine or more broth: A splash that deglazes the pan and injects brightness into the sauce.
• 2 cups beef broth: The base liquid for the sauce, creating a hearty, flavorful finish.
• 2 tablespoons heavy cream (optional): For that luxurious extra creaminess to finish off your mushroom sauce.

How to Make Authentic German Spaetzle with Mushroom Sauce

Step 1: Preparing the Spaetzle Batter

Start by whisking together the flour and salt in a large bowl—simple yet vital for creating the perfect spaetzle dough. In a separate jug, blend the water, milk, and eggs until smooth and combined. Slowly pour this wet mixture into the flour and mix thoroughly. Then, get ready for the most satisfying part: beating the batter vigorously with a wooden spoon! For about 5 minutes, stir until the batter becomes lump-free and bubbly, showing that air has been incorporated. Cover and let it rest for 30 minutes — this resting time is key for the texture you want in your spaetzle.

Step 2: Cooking the Spaetzle

Bring a large pot of salted water to a boil, then reduce it to a strong simmer to keep those delicate spaetzle pieces intact as they cook. Place a wooden board over the pot and scoop about half a cup of batter at a time, scraping thin strips into the simmering water with a blunt knife. Within seconds, the spaetzle will float to the surface — that’s your cue to fish them out with a slotted spoon and set them in a buttered dish to keep warm while you make the mushroom sauce.

Step 3: Crafting the Mushroom Sauce

While your spaetzle rests, melt half the butter in a large skillet over medium-high heat. Toss in the finely chopped onions, minced garlic, and sliced mushrooms, sautéing them until the mushrooms are tender and golden—about 5 to 10 minutes. Turn the heat down slightly; sprinkle in the thyme, salt, pepper, and flour, and mix well so the flour cooks off and begins thickening the sauce. Stir in the tomato paste for a rich, umami boost, then pour in the white wine (or broth), scraping every flavorful brown bit off the bottom of the pan. Add the beef broth, bring everything to a boil, then simmer for 10 to 15 minutes until the sauce thickens to luscious perfection. For an extra indulgent touch, swirl in the heavy cream right at the end.

Step 4: Bringing It All Together

Now that both components are ready, simply ladle the warm mushroom sauce over your freshly cooked spaetzle. The silky noodles soak up the glorious mushroom gravy, making every bite a comforting, savory delight. This is Authentic German Spaetzle with Mushroom Sauce at its finest, a dish worth savoring forkful by forkful.

How to Serve Authentic German Spaetzle with Mushroom Sauce

Garnishes

Freshness on top makes all the difference! Sprinkle freshly chopped parsley or chives over your spaetzle to add a pop of color and a clean herbal note that balances the richness of the mushroom sauce. A light dusting of freshly grated nutmeg or a few twists of black pepper can also elevate the flavors beautifully.

Side Dishes

For a classic meal, serve this spaetzle with a crisp green salad dressed lightly with lemon vinaigrette or alongside buttered steamed green beans. Roasted root vegetables or braised red cabbage also pair wonderfully by adding vibrant color and texture contrast. If you prefer a meat accompaniment, slow-cooked pork or roasted sausages harmonize perfectly with the hearty sauce.

Creative Ways to Present

Want to impress at a dinner party? Turn your spaetzle into individual gratin bowls: spoon the spaetzle and mushroom sauce mixture into oven-safe ramekins, top with a sprinkle of Gruyère or Emmental cheese, then bake until golden and bubbly. Alternatively, use your spaetzle to scoop up thick mushroom sauce in a rustic bread bowl for a cozy and playful twist.

Make Ahead and Storage

Storing Leftovers

Leftover Authentic German Spaetzle with Mushroom Sauce stores beautifully in an airtight container in the refrigerator for 3 to 4 days. Make sure to cool completely before sealing to preserve freshness and avoid sogginess.

Freezing

If you want to keep your spaetzle and sauce for longer, you can freeze them separately. Lay the spaetzle in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag to avoid clumping. Freeze the mushroom sauce in a sealed container for up to 3 months.

Reheating

To reheat, gently warm the mushroom sauce in a saucepan over low heat, stirring frequently. Add a splash of broth or cream if it has thickened too much. For the spaetzle, reheat in a hot skillet with a little butter or briefly in boiling water until warmed through. Combine just before serving for the best texture and flavor.

FAQs

What is spaetzle?

Spaetzle are small, soft egg noodles or dumplings originating from Germany and Austria, known for their tender, chewy texture, made primarily from flour, eggs, and milk or water.

Can I make spaetzle without a special spaetzle maker?

Absolutely! You can use a wooden board and a blunt knife or a colander with large holes to scrape or press the batter into boiling water, as described in this recipe. It takes a bit of practice but is totally doable.

Is the mushroom sauce vegetarian?

This version uses beef broth for a rich flavor, but you can easily substitute vegetable broth to make it vegetarian-friendly without losing much depth.

Can I use other types of mushrooms?

Definitely! While button mushrooms are classic and affordable, feel free to experiment with cremini, shiitake, or oyster mushrooms for even more flavor complexity.

How long does the spaetzle batter need to rest?

Allowing the batter to rest for about 30 minutes is important to relax the gluten and improve the overall texture of the spaetzle, making it tender and light.

Final Thoughts

Cooking Authentic German Spaetzle with Mushroom Sauce is like inviting a bit of German comfort and tradition into your home. From the irresistibly tender spaetzle to the rich, savory mushroom sauce, each bite tells a story of time-honored cuisine made with love. Whether you’re feeding family, impressing friends, or simply treating yourself, this dish will become one you want to make again and again—warm, welcoming, and utterly delicious.

Print