German Cuisine
Spätzle with Mushroom Sauce and Parsley
A lighter, weekday-friendly version of the classic German egg noodles, skipping the heavy cheese in favor of a velvety, rich sauce. Freshly made porous Spätzle catch every drop of the creamy mushroom base, while a generous handful of fresh parsley adds a lively pop of color and herbal freshness.
Dishday
Recipe overview
- Total time
- 35 min
- Prep
- 20 min
- Cooking
- 15 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- German Cuisine
Nutrition
per serving
- Calories
- 480 kcal
- Protein
- 14 g
- Fat
- 20 g
- Carbs
- 56 g
- Fiber
- 4 g
Step by step
Method
- 01
In a deep bowl, combine flour, eggs, and half a teaspoon of salt
In a deep bowl, combine flour, eggs, and half a teaspoon of salt. Slowly pour in cold water, beating the dough with a wooden spoon until smooth and elastic.
- 02
Finely dice the onion
Finely dice the onion. Wipe the mushrooms clean with a paper towel and slice them evenly into thin pieces.
- 03
Melt the butter in a deep skillet over medium heat
Melt the butter in a deep skillet over medium heat. Sauté the onion for about 3 minutes until translucent, then toss in the mushrooms.
- 04
Cook the mushrooms over high heat for about 7 minutes until a…
Cook the mushrooms over high heat for about 7 minutes until all moisture evaporates and they turn golden brown. Season with salt and pepper.
- 05
Pour in the cream, lower the heat, and simmer gently for 4 mi…
Pour in the cream, lower the heat, and simmer gently for 4 minutes until the sauce reduces slightly and turns velvety. Keep warm.
- 06
Bring a large pot of salted water to a rolling boil
Bring a large pot of salted water to a rolling boil. Press the dough in batches through a Spätzle maker or large-holed colander directly into the water.
- 07
Cook the noodles for 1-2 minutes once they float to the surface
Cook the noodles for 1-2 minutes once they float to the surface. Scoop them out with a slotted spoon, drain well, and add straight to the warm sauce.
- 08
Finely chop the fresh parsley leaves
Finely chop the fresh parsley leaves. Toss the greens into the pan, stir gently over low heat for 1 minute to marry the flavors, and serve immediately.
Dishday
Useful advice
Cooking tip
To get a beautiful golden crust on the mushrooms instead of stewing them, cook them in a single layer over high heat and don't add salt until the end.
How to serve
Serve hot in deep bowls, garnished with lots of fresh parsley. Pairs excellently with a crisp side salad.
How to store
Store Spätzle and sauce in separate airtight containers in the fridge for up to 2 days. Reheat the sauce with a splash of water, then toss in the noodles.
Note
The dough can be mixed a few hours in advance and stored in the refrigerator, tightly covered with plastic wrap.
