Spätzle with Mushroom Cream Sauce

Name: Spätzle with Mushroom Cream Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: German
Ingredients: 2 cups all-purpose flour; 4 eggs; 1/2 cup whole milk; 1/4 tsp salt; 2 tbsp unsalted butter; 3 cups mixed mushrooms (cremini, button, oyster), sliced; 1/2 cup onion, diced; 2 garlic cloves, minced; 2 tbsp unsalted butter; 1/2 cup sour cream; 1 cup beef broth; 1/2 tsp fresh thyme, chopped; 1/4 tsp salt; 1/8 tsp black pepper

Tender egg noodles in a rich, earthy mushroom and sour cream sauce. A comforting German staple with deep umami flavors.

45 minMediumServes 4390 cal/serving

GermanDinnerStovetopVegetarian

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Ingredients

2 cups all-purpose flour
4 eggs
1/2 cup whole milk
1/4 tsp salt
2 tbsp unsalted butter
3 cups mixed mushrooms (cremini, button, oyster), sliced
1/2 cup onion, diced
2 garlic cloves, minced
2 tbsp unsalted butter
1/2 cup sour cream
1 cup beef broth
1/2 tsp fresh thyme, chopped
1/4 tsp salt
1/8 tsp black pepper

Instructions

1

Bring a large pot of salted water to a boil.
2

Mix 2 cups all-purpose flour, 4 eggs, 1/2 cup whole milk, and 1/4 tsp salt into a thick, sticky batter.
3

Using a spätzle maker or colander with large holes, push the batter through into the boiling water. Spätzle will sink then float to the surface.
4

Once they float and bob on the surface for 1-2 minutes, remove with a slotted spoon to a bowl. Set aside.
5

For the sauce: melt 2 tbsp unsalted butter in a large skillet over medium-high heat.
6

Add 3 cups sliced mixed mushrooms (cremini, button, oyster) and sauté for 5-6 minutes until browned and tender, stirring occasionally.
7

Add 1/2 cup diced onion and 2 minced garlic cloves, cook for 2 minutes until fragrant.
8

Pour in 1 cup beef broth and 1/2 tsp chopped fresh thyme, bring to a simmer.
9

Remove from heat and stir in 1/2 cup sour cream slowly, stirring to prevent curdling.
10

Add cooked spätzle to the sauce and fold gently to combine.
11

Season to taste with 1/4 tsp salt and 1/8 tsp black pepper.
12

Serve hot in bowls.

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Questions

What is Spätzle with Mushroom Cream Sauce?

Tender egg noodles in a rich, earthy mushroom and sour cream sauce. A comforting German staple with deep umami flavors. This reference files it under German dinner: made on the stovetop, rated medium and about 45 minutes start to finish.

Why fold instead of stir in Spätzle with Mushroom Cream Sauce?

Step 10 reads: "Add cooked spätzle to the sauce and fold gently to combine." Folding keeps the air you just beat in. Stirring at step 10 would knock it out and the result would come out dense.

What can I use instead of sour cream in Spätzle with Mushroom Cream Sauce?

The entry for Spätzle with Mushroom Cream Sauce calls for 1/2 cup sour cream. In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Can I make Spätzle with Mushroom Cream Sauce dairy-free?

Yes. The dairy in Spätzle with Mushroom Cream Sauce is 1/2 cup whole milk, 2 tbsp unsalted butter, 2 tbsp unsalted butter, 1/2 cup sour cream. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

Can I make Spätzle with Mushroom Cream Sauce gluten-free?

Yes. The gluten in Spätzle with Mushroom Cream Sauce is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Serve it with

Cauliflower with Buttered Breadcrumbs side
Spaetzle Salad salad
Bienenstich dessert

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