Description
As the leaves begin to change and the air grows crisp, there’s no better way to welcome the fall season than with a comforting bowl of Authentic German Spaetzle with Mushroom Sauce. This traditional dish, known as Jägerspätzle, brings the heart of German cuisine to your table, offering a taste of the Oktoberfest festivities with every bite. The combination of soft, pillowy spaetzle and a rich, savory mushroom gravy is a match made in culinary heaven, promising to warm you up from the inside out.
Ingredients
For the Spaetzle:
2 and 1/2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup water
1/3 cup milk
3 large eggs
For the Mushroom Gravy:
4 tablespoons butter, divided
1/4 cup onion, finely chopped
2 cloves garlic, minced
1 pound button mushrooms, sliced
1/2 teaspoon dried thyme
Salt & pepper, to taste
1 tablespoon all-purpose flour
1/2 tablespoon tomato paste
1/4 cup white wine or additional broth
2 cups beef broth
2 tablespoons heavy cream (optional)
Instructions
To Make the Spaetzle:
Whisk flour and salt in a medium mixing bowl. In a separate jug, whisk water, milk, and eggs until smooth.
Combine the wet and dry ingredients, stirring and then beating vigorously until the batter is smooth, shows air bubbles, and becomes stretchy (about 5 minutes). Let rest for 30 minutes.
Boil salted water in a large pot, reduce to a simmer. Scrape batter in slivers into the water. Once spaetzle floats, remove and keep warm.
To Make the Mushroom Gravy:
Melt butter in a large skillet over medium-high heat. Cook onion, garlic, and mushrooms until soft.
Sprinkle with flour and seasonings, stir in tomato paste, then deglaze with white wine. Add broth, simmer until thickened. Stir in cream if desired.
Serve the gravy over the spaetzle.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 531