Delicious Spaetzle with Creamy Mushroom Sauce Recipe

Spaetzle with mushrooms in cream sauce is a comforting and hearty dish from Central Europe that brings together soft, chewy egg noodles and a rich, flavorful mushroom cream sauce. This recipe is perfect for anyone looking for a warm meal that’s simple to make yet full of satisfying taste and texture.

Whether you’re new to spaetzle or have enjoyed it before, this dish offers a great way to enjoy traditional flavors with a creamy twist. Let’s dive into what spaetzle is, how to prepare it from scratch, and how to make a delicious mushroom cream sauce to pair perfectly.

What is Spaetzle?

Spaetzle are small, soft egg noodles traditionally made in German, Austrian, and Swiss cooking. Unlike typical pasta, spaetzle dough is more like a thick batter, which is then pushed through a spaetzle maker or colander into boiling water. They cook quickly, usually in just a few minutes, and have a tender, slightly chewy texture.

Making spaetzle from scratch is surprisingly easy, and the fresh noodles taste much better than store-bought versions. The dough uses just a few simple ingredients: eggs, flour, water or milk, and salt.

Ingredients Needed

For the spaetzle dough:

• 2 cups all-purpose flour
• 3 large eggs
• 1/2 cup milk or water
• 1 teaspoon salt

For the mushroom cream sauce:

• 2 cups sliced mushrooms (button, cremini, or your choice)
• 1 tablespoon butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup vegetable or chicken broth
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

How to Make Spaetzle

Start by mixing the spaetzle dough. In a large bowl, combine the flour and salt. Beat the eggs and milk together, then slowly add them to the flour, mixing well until you get a sticky but thick batter. It should be thicker than pancake batter but thinner than bread dough.

Bring a large pot of salted water to a boil. Using a spaetzle maker, a colander with large holes, or a slotted spoon, press or scrape small amounts of the dough into the boiling water. The spaetzle will float to the surface when they’re cooked, usually in 2 to 3 minutes. Use a slotted spoon to scoop them out and set aside.

To prevent sticking, toss the cooked spaetzle lightly with a little butter or oil.

Preparing the Mushroom Cream Sauce

Heat the butter in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3 to 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.

Add the sliced mushrooms and cook until they release their juices and become tender, about 6 to 8 minutes. Stir occasionally to prevent burning.

Pour in the broth and let it simmer for a couple of minutes to reduce slightly. Then, lower the heat and stir in the heavy cream. Let the sauce cook gently until it thickens to your liking, about 5 minutes. Season with salt and pepper.

If you want extra freshness, sprinkle chopped parsley on top before serving.

Combining Spaetzle and Mushroom Sauce

Once your mushroom cream sauce is ready, add the cooked spaetzle directly into the skillet with the sauce. Gently toss to coat the noodles evenly with the creamy mushroom mixture. Warm everything together for a minute or two so the flavors blend well.

Serving Suggestions

Spaetzle with mushrooms in cream sauce can be served as a main dish or a side. It pairs wonderfully with roasted meats, grilled vegetables, or a simple green salad.

For an extra touch, you can sprinkle grated Parmesan or Swiss cheese on top, or add sautéed fresh herbs like thyme or rosemary.

Why You’ll Love This Recipe

This recipe is simple, uses easy-to-find ingredients, and cooks quickly. The soft, pillowy spaetzle soak up the rich mushroom cream sauce perfectly, making every bite flavorful and comforting. It’s a great way to bring a bit of traditional European cooking into your kitchen without fuss.

The creamy sauce is indulgent but balanced by the earthy mushrooms, and the spaetzle provide the perfect texture to make the dish satisfying.

Tips for Perfect Spaetzle and Sauce

• Don’t overmix the spaetzle dough; a few lumps are okay to keep the noodles tender.
• Use a wide pot for boiling spaetzle to give enough room for the noodles to cook evenly.
• When cooking mushrooms, avoid overcrowding the pan to ensure they brown nicely rather than steam.
• Adjust the cream thickness by simmering longer for a thicker sauce or adding more broth for a lighter sauce.

Final Thoughts

Spaetzle with mushrooms in cream sauce is an easy, delicious dish that works well for weeknight dinners or cozy weekend meals. It’s a wonderful way to enjoy homemade noodles paired with a flavorful, creamy mushroom sauce.

Whether you serve it to family or friends, it’s sure to be a hit. Try making spaetzle from scratch and experience the difference in taste and texture—it’s worth the extra step.

Enjoy the warmth and comfort of this classic dish anytime you crave something rich, creamy, and satisfying.