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Authentic German Spaetzle with Mushroom Sauce Recipe

Authentic German Spaetzle with Mushroom Sauce Recipe
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5.3 from 26 reviews

Authentic German Spaetzle with Mushroom Sauce is a traditional and comforting dish featuring soft, egg-rich spaetzle noodles topped with a rich, savory mushroom gravy. This recipe captures the classic flavors of Germany with homemade spaetzle and a hearty mushroom sauce infused with garlic, thyme, and a touch of cream.

Ingredients

Scale

For the Spaetzle

  • 2 ½ cups flour
  • ½ teaspoon salt
  • ⅓ cup water
  • ⅓ cup milk
  • 3 eggs

For the Gravy

  • 4 tablespoons butter, divided
  • ¼ cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 pound button mushrooms, sliced
  • ½ teaspoon dried thyme
  • Salt & pepper to taste
  • 1 tablespoon flour
  • ½ tablespoon tomato paste
  • ¼ cup white wine or additional broth
  • 2 cups beef broth
  • 2 tablespoons heavy cream (optional)

Instructions

  1. Prepare the Spaetzle Batter: In a large bowl, whisk together the flour and salt. In a separate large measuring jug, whisk water, milk, and eggs until smooth. Add the egg mixture to the flour bowl and stir. Vigorously beat the batter with a wooden spoon for about 5 minutes until there are no lumps, air bubbles form, and the batter pulls away from the spoon.
  2. Rest the Batter: Cover the batter and let it rest for 30 minutes to develop the texture.
  3. Cook the Spaetzle: Bring a large pot of salted water to a boil, then reduce to a simmer. Place a wooden board over the pot and spoon about ½ cup of batter on it. Using a blunt knife, scrape thin slivers of batter into the simmering water. Once the spaetzle float to the surface, remove them with a slotted spoon and transfer to a lightly buttered casserole dish to keep warm. Repeat with remaining batter.
  4. Cook the Mushroom Gravy: While the batter rests, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add chopped onions, garlic, and sliced mushrooms. Cook for 5-10 minutes until mushrooms soften and release their moisture.
  5. Thicken the Sauce: Reduce heat to medium. Sprinkle thyme, salt, pepper, and flour evenly over the mushrooms. Stir well to coat. Stir in the tomato paste, then pour in the white wine, scraping up any browned bits from the pan bottom.
  6. Simmer the Gravy: Add the beef broth, stir, and bring to a boil. Reduce the heat and simmer for 10-15 minutes until the sauce thickens. Stir in the remaining 2 tablespoons butter and the heavy cream if using, for a richer texture.
  7. Serve: Spoon the mushroom gravy generously over the warm spaetzle and serve immediately.

Notes

  • For a vegetarian version, substitute vegetable broth for beef broth and omit heavy cream or use a plant-based alternative.
  • Resting the batter is crucial to achieve the right texture of spaetzle.
  • If you don’t have a wooden board, you can use a spaetzle maker or colander to press the batter into the water.
  • The wine can be replaced by extra beef broth for a non-alcoholic version.
  • Keep cooked spaetzle warm by placing them in a buttered dish and covering loosely with foil.

Nutrition

Keywords: German spaetzle, mushroom sauce, traditional spaetzle recipe, German pasta, homemade spaetzle, mushroom gravy, comfort food

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