Spätzle With Mushroom Sauce
Spätzle with Mushroom Sauce is a traditional dish from Hessian cuisine that is hearty, comforting, and perfect for a cozy dinner at home.
Ingredients
- 2 cups all-purpose flour
- 4 eggs
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 2 tbsp butter
- 1 onion, finely chopped
- 8 oz mushrooms, sliced
- 1 cup vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- In a large bowl, mix together the flour, eggs, milk, salt, and nutmeg to form a smooth, thick batter.
- Bring a large pot of salted water to a boil. Using a spätzle maker or a colander with large holes, press the batter through the holes directly into the boiling water. Cook for 2-3 minutes or until the spätzle float to the surface, then remove with a slotted spoon and set aside.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
- Add the sliced mushrooms to the skillet and cook until they release their liquid and become golden brown, about 5-7 minutes.
- Pour in the vegetable broth and let it simmer for 5 minutes.
- Stir in the heavy cream and let the sauce simmer for another 5 minutes. Season with salt and pepper to taste.
- Toss the cooked spätzle into the mushroom sauce, stirring gently to coat the pasta.
- Serve the spätzle with mushroom sauce hot, garnished with fresh parsley if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 12g
- Fat
- 14g
Supplies
Large pot Large skillet Spätzle maker or colander with large holes Slotted spoon
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serving suggestion: Enjoy the spätzle with mushroom sauce alongside a crisp green salad and a glass of Riesling wine.
Tips & tricks
Tip: For a richer flavor, you can add a splash of white wine to the mushroom sauce while it simmers.
Cost
$10