Hearty Homemade Spaetzle with Mushroom Sauce Recipe

Hearty German spaetzle with mushroom sauce brings comfort straight to your dinner table.

Rustic noodles dancing in a rich, creamy mushroom sauce create a symphony of traditional flavors.

Alpine regions inspire this delectable dish that combines simple ingredients with remarkable depth.

Each tender, hand-crafted spätzle noodle soaks up the velvety mushroom goodness like a culinary sponge.

German home cooks have perfected this recipe over generations, blending earthy mushrooms with delicate pasta strands.

The robust sauce promises warmth and satisfaction in every single bite.

Let’s find out this classic comfort meal that transforms ordinary ingredients into an extraordinary dining experience.

Quick Recipe Overview

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour 30 minutes

Calories: 300 kcal

Servings: 5

Ingredients in German Spaetzle with Mushroom Sauce

• All-Purpose Flour: Provides sturdy structure for traditional German noodles, choose unbleached flour for best texture.
• Salt: Enhances overall flavor, use fine sea salt for even distribution.
• Eggs: Bind ingredients and add richness, select fresh large eggs at room temperature.

• Water, Milk: Create smooth, silky dough consistency, use whole milk for richer flavor.

• Butter: Adds deep, golden flavor and helps sauté ingredients, select unsalted for better control.
• Onion: Builds foundational savory flavor, choose sweet yellow onions for mild taste.
• Garlic: Provides aromatic depth, use fresh cloves for most intense flavor.
• Button Mushrooms: Deliver earthy, meaty texture, select firm, unblemished mushrooms.

• Dried Thyme: Introduces herbal undertones, ensure herbs are fresh and fragrant.
• White Wine or Broth: Deglazes pan and adds complexity, choose dry white wine for best results.
• Beef Broth: Creates rich, deep sauce foundation, opt for low-sodium version.
• Tomato Paste: Adds subtle tangy richness, use concentrated paste for deeper color.
• All-Purpose Flour: Thickens sauce naturally, sift to prevent lumps.
• Heavy Cream: Optional luxurious finish, adds silky smoothness.
• Salt and Pepper: Adjusts final seasoning, use freshly ground black pepper.

Equipment for German Spaetzle and Sauce Combo

• Mixing bowl: Perfect for combining dry and wet ingredients smoothly.
• Whisk: Essential for blending eggs, water, and milk without lumps.
• Large pot: Needed for boiling and simmering the spaetzle.
• Slotted spoon: Helps remove spaetzle from water efficiently.
• Spaetzle maker or scraper: Crucial for creating traditional spaetzle noodles.
• Large skillet: Required for preparing the mushroom sauce.
• Measuring cups and spoons: Ensures accurate ingredient proportions.

How to Make German Spaetzle with Mushroom Sauce

• Batter Preparation

Mix flour and salt in a bowl. In another container, blend water, milk, and eggs until silky smooth. Combine wet and dry ingredients, stirring until the mixture looks creamy and shows tiny air pockets. Let the batter rest and relax for half an hour.

• Noodle Creation

Bring a pot of salted water to a gentle bubble. Use a special spaetzle tool or scraper to drop tiny batter droplets into the water. Watch magic happen as these little cloud-like noodles float to the surface. Scoop them out with a slotted spoon and keep them cozy.

• Mushroom Magic

Heat butter in a skillet and toss in chopped onions, garlic, and earthy mushrooms. Let them dance and soften together. Sprinkle a whisper of flour over the mixture. Add a touch of tomato paste and your favorite seasonings.

• Sauce Symphony

Pour white wine into the pan, letting it sizzle and lift all the delicious browned bits. Add broth and let the sauce simmer and thicken. For extra luxury, swirl in some cream if you’re feeling indulgent.

• Final Flourish

Drench the warm spaetzle with the rich mushroom sauce. Serve immediately and prepare for a flavor explosion that transports you straight to a cozy German kitchen.

Tips for Rich Mushroom Sauce Over Spaetzle

• Batter Brilliance – Whisk the batter energetically to develop gluten and create a light, airy texture that makes spaetzle irresistibly tender.
• Resting the batter allows flour to fully absorb liquid, resulting in smoother, more consistent noodle-like dumplings that cook perfectly.
• No specialized spaetzle maker? Use a colander, slotted spoon, or even a cutting board with a bench scraper to create those signature irregular shapes.
• Experiment with herb-infused batters by adding finely chopped parsley, chives, or thyme directly into the spaetzle mixture for an extra flavor punch.
• Transform the mushroom sauce by trying different wine varieties like dry Riesling or experimenting with mixed wild mushrooms for deeper, more complex flavor profiles.

Serving German Spaetzle for Cozy Dinners

• Cozy Comfort Combo: Pair this hearty German spaetzle with a crisp green salad dressed in a light vinaigrette to balance the rich mushroom sauce.
• Protein Power-Up: Top the dish with sliced grilled chicken or pan-seared bratwurst for a more substantial meal that adds extra protein and flavor.
• Wine Pairing Perfection: Complement the earthy mushroom sauce with a medium-bodied white wine like Riesling or a light Pinot Noir to enhance the overall dining experience.
• Herb Garden Garnish: Sprinkle fresh chopped parsley, chives, or thyme over the spaetzle to add a bright, fresh note and beautiful pop of color to the dish.

Store and Reheat Spaetzle with Mushroom Sauce Easily

• Smart Storage Strategies: Refrigerate leftover spaetzle and mushroom sauce in separate airtight containers for maximum freshness up to 3-4 days.
• Quick Reheating Technique: Gently warm spaetzle in a skillet with a splash of broth to prevent drying, stirring occasionally until heated through.
• Freezer-Friendly Option: Pack cooled spaetzle and sauce in freezer-safe containers, removing excess air to maintain quality for up to 2 months.
• Batch Preparation Hack: Double the recipe and portion out extra servings for convenient weeknight meals, saving time and reducing daily cooking stress.

Creamy Spaetzle with Mushroom Sauce Recipe

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4.6 from 15 reviews

• Total Time: 1 hour 30 minutes
• Yield: 5 1x

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Description

Bavarian spaetzle with mushroom sauce brings nostalgic comfort from southern Germany’s alpine regions. Rustic noodles nestled in rich, earthy mushroom cream sauce offer hearty warmth perfect for winter nights when comfort calls.

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Ingredients

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• 2.5 cups (590 ml) all-purpose flour
• 3 large eggs
• 1 lb (454 g) button mushrooms, sliced
• 2 cups (480 ml) beef broth
• 0.33 cup (80 ml) water
• 0.33 cup (80 ml) milk
• 0.25 cup (60 ml) white wine or additional broth
• 2 tbsps heavy cream (optional)
• 0.5 tsp salt
• 0.5 tsp dried thyme
• 4 tbsps butter, divided
• 0.25 cup (40 g) onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 0.5 tbsp tomato paste
• salt & pepper, to taste

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Instructions

1. Batter Preparation: Whisk flour and salt in a medium bowl. In a separate container, blend water, milk, and eggs until smooth, creating a uniform mixture without lumps.
2. Batter Development: Incorporate wet ingredients into dry components, beating vigorously for 5 minutes to develop elasticity. Allow batter to rest for 30 minutes, enabling gluten relaxation and flavor melding.
3. Noodle Formation: Bring a large pot of salted water to a gentle simmer. Using a spaetzle maker or scraper, drop small, irregular batter fragments into the water, creating delicate noodle-like shapes.
4. Cooking Noodles: Monitor spaetzle as they float to the surface, indicating doneness. Remove promptly with a slotted spoon and transfer to a warm serving dish.
5. Sauce Base: In a large skillet, melt butter over medium-high heat. Sauté onions, garlic, and mushrooms until tender and slightly caramelized, developing deep, rich flavors.
6. Sauce Development: Dust vegetables with flour, then introduce seasonings and tomato paste. Deglaze the pan with white wine, scraping caramelized bits from the skillet’s bottom.
7. Sauce Refinement: Pour in broth and simmer, allowing the sauce to reduce and thicken. Optionally, stir in heavy cream for a luxurious, velvety texture.
8. Serving: Generously ladle the aromatic mushroom sauce over warm spaetzle, ensuring complete coverage. Serve immediately to preserve optimal temperature and texture.

Notes

• Master Batter Technique: Whisk wet and dry ingredients thoroughly to prevent lumps and create a silky, elastic spaetzle dough with perfect texture.
• Resting Period Matters: Allow batter to rest for 30 minutes, enabling gluten relaxation and deeper flavor development for lighter, more tender noodles.
• Cooking Precision: Watch spaetzle carefully in simmering water; remove immediately when they float to prevent overcooking and maintain delicate texture.
• Sauce Building Secrets: Layer flavors by caramelizing vegetables, deglazing with wine, and reducing broth to create a rich, complex mushroom sauce that complements the spaetzle perfectly.

• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Category: Dinner, Side Dish
• Method: Boiling
• Cuisine: German

Nutrition

• Serving Size: 5
• Calories: 300
• Sugar: 2 g
• Sodium: 450 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 100 mg