Name: Authentic German Spaetzle with Mushroom Sauce Recipe
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: German
Ingredients: 2 ½ cups all-purpose flour; ½ teaspoon salt; ⅓ cup water (room temperature); ⅓ cup whole milk; 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 and freshly ground black pepper to taste; 1 tablespoon all-purpose flour; ½ tablespoon tomato paste; ¼ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc) or additional beef broth; 2 cups beef broth (low-sodium recommended); 2 tablespoons heavy cream (optional)

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Introduction

Authentic German Spaetzle with Mushroom Sauce is a comforting dish that combines tender, chewy noodles with a rich and flavorful mushroom gravy. This recipe brings the traditional flavors of Germany right to your home kitchen, perfect for a cozy meal any day of the week.

A white bowl holds a creamy pasta dish with two layers: the bottom layer is pale yellow soft pasta with a slightly glossy texture, and the top layer is a thick, brown mushroom sauce with visible sliced mushrooms. The mushrooms are dark brown with a shiny surface, and the sauce has a smooth, rich look. The dish is garnished with small green herb bits sprinkled on top. The bowl sits on a wooden surface with a white marbled texture underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Spaetzle:

2 ½ cups all-purpose flour
½ teaspoon salt
⅓ cup water
⅓ cup milk
3 large eggs

Gravy (Mushroom Sauce):

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

Instructions

Step 1: In a medium bowl, whisk together the flour and salt until well combined.
Step 2: In a separate bowl or measuring jug, whisk the water, milk, and eggs together until smooth.
Step 3: Pour the wet ingredients into the flour mixture and stir gently until just combined. The batter will be shaggy and lumpy.
Step 4: Vigorously beat the batter with a wooden spoon or sturdy spatula for about 5 minutes until it is smooth, elastic, and bubbles form on the surface.
Step 5: Cover the batter and let it rest at room temperature for 30 minutes.
Step 6: Bring a large pot of salted water to a rolling boil, then reduce to a simmer.
Step 7: Place a wooden board over the pot. Drop ½ cup of batter on the board and scrape thin strips directly into the simmering water using a blunt knife.
Step 8: Cook the spaetzle until they float to the surface, then let them cook an additional 1–2 minutes.
Step 9: Remove the spaetzle with a slotted spoon and toss with a little butter in a warm dish to prevent sticking. Repeat until all batter is used.
Step 10: For the mushroom gravy, melt 2 tablespoons butter in a skillet over medium-high heat. Add onion and cook until translucent.
Step 11: Add garlic and cook for 1 minute, then add mushrooms and cook until softened and browned, about 5–10 minutes.
Step 12: Sprinkle thyme, salt, pepper, and flour over the mushrooms and stir to coat. Cook for 1–2 minutes to remove raw flour taste.
Step 13: Stir in tomato paste, then add white wine or additional broth. Scrape the pan to lift browned bits and let reduce for 1–2 minutes.
Step 14: Pour in beef broth, bring to a boil, then simmer uncovered for 10–15 minutes until thickened.
Step 15: Stir in heavy cream if using, then remove from heat and stir in remaining butter for a glossy finish.
Step 16: Adjust seasoning to taste and serve the mushroom sauce generously over warm spaetzle.

Tips & Variations

Use a spaetzle maker if you have one—it makes shaping faster and produces uniform shapes.
For a deeper mushroom flavor, substitute cremini or a mix of wild mushrooms.
Replace heavy cream with crème fraîche for a tangier sauce.
Resting the batter is key for tender spaetzle, don’t skip this step.
To keep spaetzle from sticking after cooking, toss them gently with melted butter.

Storage

Store cooked spaetzle and mushroom gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of broth or water if needed to loosen the sauce. Spaetzle can also be frozen for up to 2 months; thaw before reheating.

How to Serve

A white bowl holds a creamy pasta dish with two main layers. The bottom layer is soft, light yellow pasta pieces with a slightly wavy texture. On top, there is a thick mushroom sauce with brown sliced mushrooms covered in a shiny, smooth gravy. The dish is finished with finely chopped green herbs sprinkled over the mushrooms. The bowl is set on a white marbled surface with a light gray patterned cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make spaetzle without eggs?

Eggs contribute to the traditional texture and richness of spaetzle, but you can experiment with egg substitutes or omit them for a vegan version. The texture will be different and less elastic.

What can I use instead of white wine in the mushroom sauce?

If you prefer not to use alcohol, simply replace the white wine with an equal amount of beef broth. This will keep the sauce flavorful and suitable for all preferences.