Authentic German Spaetzle with Mushroom Sauce Recipe

Introduction

Authentic German Spaetzle with Mushroom Sauce is a comforting and flavorful dish featuring tender, homemade spaetzle noodles smothered in a rich, creamy mushroom gravy. This traditional recipe brings a taste of Germany to your kitchen with simple ingredients and rewarding techniques.

Ingredients

• 2 ½ cups all-purpose flour
• ½ teaspoon salt
• ⅓ cup water
• ⅓ cup milk (whole milk recommended)
• 3 large eggs
• 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 all-purpose flour
• ½ tablespoon tomato paste
• ¼ cup dry white wine or additional beef broth
• 2 cups beef broth
• 2 tablespoons heavy cream (optional)

Instructions

1. Step 1: In a medium bowl, whisk together the flour and salt until evenly combined.
2. Step 2: In a separate large jug or bowl, whisk the water, milk, and eggs until smooth.
3. Step 3: Pour the wet ingredients into the dry and stir gently until just combined. The batter will be shaggy and lumpy.
4. Step 4: Beat the batter vigorously with a wooden spoon or sturdy spatula for about 5 minutes until smooth, elastic, and bubbly. The batter should have a slightly thick consistency that pulls away from the spoon.
5. Step 5: Cover the bowl and let the batter rest at room temperature for 30 minutes to relax the gluten and tenderize the spaetzle.
6. Step 6: Bring a large pot of salted water to a boil, then reduce to a simmer.
7. Step 7: To shape the spaetzle, place a wooden board over the pot rim, scoop about ½ cup batter onto the board, and quickly scrape thin pieces into the simmering water using a blunt knife. Alternatively, use a spaetzle maker.
8. Step 8: Cook the spaetzle until they float to the surface, then let them cook for another 1-2 minutes until tender.
9. Step 9: Remove the cooked spaetzle with a slotted spoon and toss in a buttered dish to keep warm. Cover loosely and repeat with the remaining batter, cooking in batches.
10. Step 10: For the mushroom sauce, melt 2 tablespoons of butter in a pan over medium heat. Add onion and garlic, and sauté until fragrant and soft.
11. Step 11: Add sliced mushrooms and cook until browned and their moisture has evaporated.
12. Step 12: Stir in dried thyme, salt, pepper, and flour. Cook for a minute to remove raw flour taste.
13. Step 13: Add tomato paste and stir to combine, then pour in white wine (or extra beef broth) to deglaze the pan.
14. Step 14: Pour in beef broth, bring to a simmer, and cook until the sauce thickens slightly.
15. Step 15: Stir in the remaining 2 tablespoons of butter and heavy cream, if using, to finish the sauce.
16. Step 16: Serve the mushroom sauce over the warm spaetzle noodles and enjoy.

Tips & Variations

• For a lighter spaetzle, try mixing all-purpose and pastry flour instead of using only all-purpose.
• If you don’t have a spaetzle maker, the wooden board and knife method works wonderfully when done carefully.
• Use cremini or wild mushrooms instead of button mushrooms for a richer, deeper flavor in the sauce.
• Substitute beef broth with vegetable broth for a vegetarian-friendly version, and omit the heavy cream or use a plant-based alternative.

Storage

Store cooked spaetzle and mushroom sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of broth or cream to loosen the sauce if it thickens. Spaetzle can also be frozen, but texture is best when freshly made.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the spaetzle batter in advance?

Yes, you can prepare the batter a few hours ahead and keep it covered in the refrigerator. Let it come to room temperature before shaping and cooking to ensure the best texture.

What can I use if I don’t have white wine for the sauce?

If you prefer not to use alcohol, simply substitute the white wine with additional beef broth or vegetable broth. The sauce will still be flavorful and delicious.

Authentic German Spaetzle with Mushroom Sauce Recipe

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★★★★★

4.8 from 66 reviews

This authentic German Spaetzle with Mushroom Sauce recipe delivers traditional hand-made spaetzle, soft and tender with a slight chew, paired with a rich, creamy mushroom gravy. The spaetzle batter is vigorously beaten to develop gluten for perfect texture, rested for tenderness, then shaped and cooked in simmering water. The mushroom sauce boasts sautéed mushrooms, onions, garlic, thyme, and a touch of white wine, thickened into a velvety gravy finished with heavy cream. Perfect as a comforting main or side, this dish brings a taste of Germany’s classic culinary heritage to your table.

• Author: Tara
• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: German
• Diet: Vegetarian

Ingredients

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For the Spaetzle

• 2 ½ cups all-purpose flour
• ½ teaspoon salt
• ⅓ cup water (room temperature)
• ⅓ cup whole milk
• 3 large eggs

For the Mushroom Sauce

• 4 tablespoons unsalted butter, divided
• ¼ cup finely chopped onion (yellow or white)
• 2 cloves garlic, minced
• 1 pound button mushrooms, sliced
• ½ teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 1 tablespoon all-purpose flour
• ½ tablespoon tomato paste
• ¼ cup dry white wine (Pinot Grigio or Sauvignon Blanc) or additional beef broth
• 2 cups beef broth (low sodium recommended)
• 2 tablespoons heavy cream (optional)

Instructions

1. Combine Dry Ingredients: In a medium bowl, whisk together the 2 ½ cups of all-purpose flour and ½ teaspoon of salt to evenly distribute the salt through the flour.
2. Whisk Wet Ingredients: In a separate large measuring jug or bowl, whisk together ⅓ cup water, ⅓ cup milk, and 3 large eggs until smooth and well combined, creating a uniform liquid base.
3. Combine Wet and Dry Ingredients: Pour the egg mixture into the flour mixture and gently stir until just combined. The batter will appear shaggy and lumpy at this stage, which is normal.
4. Vigorously Beat the Batter: Using a wooden spoon or sturdy spatula, beat the batter vigorously for about 5 minutes until smooth and elastic, with air bubbles on the surface. The batter should rip off the spoon with a slightly thick, elastic consistency — this develops the gluten essential for spaetzle texture.
5. Rest the Batter: Cover the bowl with plastic wrap or a kitchen towel and let the batter rest at room temperature for 30 minutes to relax the gluten and tenderize the spaetzle.
6. Prepare for Cooking: Bring a large pot of salted water (6-8 cups with generous salt) to a rolling boil then reduce heat to a simmer to prevent breaking up spaetzle during cooking.
7. Shape the Spaetzle: Place a wooden or plastic cutting board securely over the pot rim. Put about ½ cup of batter on the board, then use a blunt knife or dough scraper to quickly scrape thin slivers directly into simmering water. Alternatively, use a spaetzle maker following its instructions.
8. Cook the Spaetzle: Spaetzle will sink initially and rise to the surface when cooked. Let them cook for an additional 1-2 minutes once floating to ensure tenderness.
9. Remove and Keep Warm: Using a slotted spoon, transfer cooked spaetzle to a lightly buttered casserole dish. Toss gently with butter to prevent sticking and cover loosely to keep warm.
10. Repeat: Continue shaping and cooking remaining batter in batches, avoiding overcrowding the pot for even cooking.
11. Make the Mushroom Sauce: In a large skillet over medium heat, melt 2 tablespoons butter. Add finely chopped onion and sauté until translucent and slightly caramelized, about 5 minutes.
12. Add Garlic and Mushrooms: Stir in minced garlic and sliced mushrooms, cooking until mushrooms have released moisture and start browning, about 7-8 minutes.
13. Season and Thicken: Sprinkle in dried thyme, salt, and black pepper to taste. Stir in 1 tablespoon flour and ½ tablespoon tomato paste, cooking for 1-2 minutes to remove raw flour taste.
14. Deglaze and Simmer: Pour in ¼ cup dry white wine (or additional beef broth), scraping up browned bits from the pan. Add 2 cups beef broth and bring to a simmer. Let sauce reduce and thicken slightly over 5-7 minutes.
15. Finish Sauce: Remove from heat and stir in remaining 2 tablespoons butter and 2 tablespoons heavy cream if using, giving the sauce a rich and silky finish.
16. Serve: Plate warm spaetzle and generously spoon mushroom sauce over the top. Serve immediately as a comforting main or side dish.

Notes

• Resting the batter is vital for tender spaetzle, so don’t skip the 30-minute wait.
• For a vegetarian option, substitute vegetable broth for beef broth in the sauce.
• You can use a spaetzle maker or colander with large holes instead of the board for easier shaping.
• Adjust salt gradually in the mushroom sauce, especially if using salted butter or store-bought broth.
• Use fresh mushrooms and slice evenly for uniform cooking and best flavor.
• The mushroom sauce can be made ahead and gently reheated before serving.

Keywords: German spaetzle, mushroom sauce, spaetzle recipe, traditional German pasta, creamy mushroom gravy, easy German dinner, spaetzle with gravy