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Authentic German Spaetzle with Mushroom Sauce Recipe

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4.8 from 113 reviews

Authentic German Spaetzle with Mushroom Sauce is a classic comfort dish featuring tender, chewy spaetzle noodles made from simple ingredients and topped with a rich, earthy mushroom gravy. This recipe offers a traditional preparation method that creates spaetzle with perfect texture and a savory mushroom sauce enhanced with white wine and fresh herbs for a delightful taste of German cuisine.

Ingredients

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Spaetzle

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

Instructions

  1. Combine Dry Ingredients: In a medium mixing bowl, whisk together 2 ½ cups flour and ½ teaspoon salt to evenly distribute the salt.
  2. Whisk Wet Ingredients: In a separate large bowl or measuring jug, whisk ⅓ cup water, ⅓ cup milk, and 3 large eggs until smooth and well combined.
  3. Mix Batter: Pour the wet mixture into the dry ingredients and stir gently until just combined. The batter will appear shaggy and lumpy.
  4. Beat Batter Vigorously: Using a wooden spoon or sturdy spatula, beat the batter vigorously for about 5 minutes until smooth, elastic, and with air bubbles on the surface, indicating gluten development.
  5. Rest the Batter: Cover the bowl and let the batter rest at room temperature for 30 minutes to relax gluten for tender spaetzle.
  6. Prepare Boiling Water: Bring a large pot of salted water to a rolling boil, then reduce to a steady simmer to cook the spaetzle gently.
  7. Shape Spaetzle: Place a wooden cutting board over the pot rim, spread ½ cup batter on it, and use a blunt knife to scrape thin slivers of batter into the simmering water. Alternatively, use a spaetzle maker as per instructions.
  8. Cook Spaetzle: Allow spaetzle to sink and then rise to the surface, cooking for an additional 1 to 2 minutes once they float to ensure they are cooked through and tender.
  9. Remove and Keep Warm: Remove spaetzle with a slotted spoon, toss gently with butter to prevent sticking, and keep covered in a warm dish while cooking remaining batter.
  10. Sauté Aromatics: Heat 2 tablespoons butter in a large skillet over medium-high heat. Add chopped onion and cook for 3-5 minutes until translucent, then add minced garlic and cook for 1 minute until fragrant.
  11. Cook Mushrooms: Add sliced mushrooms and increase heat slightly if needed. Cook until mushrooms release moisture and brown, about 5-10 minutes, stirring occasionally.
  12. Season and Thicken: Lower heat to medium. Sprinkle in dried thyme, salt, pepper, and flour. Stir to coat mushrooms and cook for a minute to remove flour taste.
  13. Add Tomato Paste and Wine: Stir in tomato paste then pour in white wine or broth. Scrape up browned bits from the pan and let liquid reduce slightly for 1-2 minutes.
  14. Simmer with Broth: Pour in beef broth, bring to a boil, then reduce to simmer and cook uncovered for 10-15 minutes until gravy thickens and flavors meld.
  15. Finish Sauce: Stir in heavy cream if using, and then remove from heat. Swirl in remaining 2 tablespoons of cold butter until melted for shine and richness.
  16. Adjust Seasoning: Taste the gravy and adjust salt, pepper, or thyme as desired. Add optional lemon juice or Worcestershire sauce for extra depth.
  17. Serve: Spoon the mushroom gravy generously over the warm spaetzle and serve immediately for an authentic German meal.

Notes

  • Resting the spaetzle batter is essential for tender noodles.
  • Use a spaetzle maker for a faster and more uniform shape if available.
  • If you don’t have white wine, substitute extra beef broth.
  • Cooking mushrooms in batches prevents overcrowding and encourages proper browning.
  • Adding cold butter at the end of the sauce enhances texture and gloss.
  • For a vegetarian version, substitute vegetable broth and omit beef broth.

Keywords: Spaetzle, German Spaetzle, Mushroom Sauce, Jägerspätzle, German cuisine, comfort food, homemade spaetzle, traditional German noodles, mushroom gravy

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