German Spaetzle with Mushroom (Print-Friendly Version)
Tender homemade German dumplings smothered in a rich mushroom sauce - the perfect comfort food for fall and Oktoberfest celebrations.
# Ingredients:
→ For the Spaetzle
01 -
2 ½ cups all-purpose flour
02 -
½ teaspoon salt
03 -
⅓ cup water
04 -
⅓ cup milk (2% preferred)
05 -
3 eggs
→ For the Gravy
06 -
4 tablespoons butter (divided)
07 -
¼ cup finely chopped onion
08 -
2 cloves garlic, minced
09 -
1 pound button mushrooms, sliced
10 -
½ teaspoon dried thyme
11 -
Salt and pepper to taste
12 -
1 tablespoon all-purpose flour
13 -
½ tablespoon tomato paste
14 -
¼ cup white wine or broth
15 -
2 cups beef broth
16 -
2 tablespoons heavy cream (optional)
# Steps:
01 -
In a large bowl, mix flour and salt. In a separate measuring jug, whisk water, milk, and eggs until smooth. Combine egg mixture with the flour, stirring and beating vigorously until air bubbles form and the batter rips off a wooden spoon. Let the mixture rest for 30 minutes.
02 -
Bring a large pot of salted water to a simmer. Place ½ cup of batter on a wooden board over the pot. Use a blunt knife to scrape slivers of batter into the water. When spaetzle float to the surface, remove with a slotted spoon, and transfer to a buttered casserole dish. Repeat with remaining batter.
03 -
Heat a large skillet over medium-high heat and melt 2 tablespoons of butter. Sauté onion, garlic, and mushrooms for 5-10 minutes until softened. Reduce heat to medium, sprinkle with thyme, salt, pepper, and flour, and stir well. Add tomato paste and deglaze the pan with white wine. Pour in beef broth, bring to a boil, then simmer for 10-15 minutes until thickened. Stir in cream, if using.
04 -
Serve the finished gravy spooned generously over the warm spaetzle.
# Notes & Tips:
01 -
For richer spaetzle, you can replace water with milk, but a 50/50 milk and water mix works best.
02 -
Be sure to rest the spaetzle batter to allow gluten to develop properly.
03 -
For easy spaetzle cutting, consider using a dedicated spaetzle maker or press.