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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.

Ingredients

Scale

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

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