Authentic German Spaetzle with Mushroom Sauce Recipe

Introduction

Get ready to experience a taste of Germany with this comforting and flavorful dish: Authentic German Spaetzle with Mushroom Sauce, also known as Jägerspätzle. Soft, slightly chewy spaetzle dumplings meet a rich, earthy mushroom sauce for a dish that warms both heart and home. Perfect for chilly days or festive gatherings, this recipe offers a true culinary journey to Germany.

Ingredients

• For the Spaetzle:
• 2 ½ cups all-purpose flour
• ½ teaspoon salt
• ⅓ cup water
• ⅓ cup milk (whole milk recommended)
• 3 large eggs
• For the Gravy (Mushroom Sauce):
• 4 tablespoons butter, divided
• ¼ cup finely chopped onion
• 2 cloves garlic, minced
• 1 pound button mushrooms, sliced
• ½ teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon all-purpose flour
• ½ tablespoon tomato paste
• ¼ cup dry white wine or additional beef broth
• 2 cups beef broth
• 2 tablespoons heavy cream (optional)

Instructions

1. Step 1: In a medium bowl, whisk together the flour and salt for the spaetzle.
2. Step 2: In a separate large bowl or measuring jug, whisk water, milk, and eggs until smooth. Pour this into the flour mixture and stir gently just until combined; it will look lumpy.
3. Step 3: Vigorously beat the batter with a wooden spoon for about 5 minutes until smooth, elastic, and slightly thick. The batter should “rip off” the spoon easily.
4. Step 4: Cover and let the batter rest at room temperature for 30 minutes.
5. Step 5: Bring a large pot of salted water to a rolling boil. Reduce to a simmer.
6. Step 6: To shape spaetzle, place a wooden board over the pot rim, spread about ½ cup batter on it, and scrape thin slivers into the simmering water using a blunt knife. Alternatively, use a spaetzle maker.
7. Step 7: Cook spaetzle until they rise to the surface, then simmer for 1-2 more minutes to ensure doneness.
8. Step 8: Remove spaetzle with a slotted spoon and keep warm in a buttered dish, tossing gently to prevent sticking. Repeat with remaining batter.
9. Step 9: For the mushroom gravy, melt 2 tablespoons butter in a large skillet over medium-high heat. Add chopped onion and cook until translucent, about 3-5 minutes. Stir in minced garlic and cook 1 more minute.
10. Step 10: Add mushrooms and cook until softened and browned, about 5-10 minutes. Cook in batches if needed to avoid overcrowding.
11. Step 11: Reduce heat to medium. Sprinkle thyme, salt, pepper, and flour over mushrooms. Stir to coat and cook briefly to remove raw flour taste.
12. Step 12: Stir in tomato paste and pour in white wine or broth. Scrape browned bits from pan bottom. Let liquid reduce slightly for 1-2 minutes.
13. Step 13: Add beef broth, bring to boil, then simmer uncovered for 10-15 minutes until thickened and flavorful.
14. Step 14: Stir in heavy cream if using, then remove from heat and mix in remaining 2 tablespoons butter for richness and shine.
15. Step 15: Taste and adjust seasoning with salt, pepper, or thyme as needed.
16. Step 16: Serve the mushroom sauce generously spooned over warm spaetzle and enjoy immediately.

Tips & Variations

• For lighter spaetzle, try mixing all-purpose flour with pastry flour; bread flour will make it denser.
• Use cremini or wild mushrooms instead of button mushrooms for more intense flavor.
• If you don’t have a spaetzle maker, a colander with large holes or a potato ricer also works to shape the batter.
• To make the dish vegetarian, substitute beef broth with vegetable broth.
• Resting the batter is key—don’t skip it to ensure tender spaetzle.
• Cook spaetzle in batches to avoid overcrowding and sticking.
• Add a squeeze of lemon juice or a dash of Worcestershire sauce to deepen the gravy’s flavor.

Storage

Store leftover spaetzle and mushroom sauce separately in airtight containers in the refrigerator for up to 3-4 days. Reheat spaetzle gently by simmering in salted water, and warm the sauce over medium heat, adding a splash of broth or water if needed. Storing them separately keeps spaetzle from becoming soggy, but you can reheat them together for convenience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make spaetzle batter ahead of time?

Yes, the batter can be made 2-3 hours in advance and kept covered at room temperature. For longer storage, refrigerate up to 24 hours and bring back to room temperature before cooking.

What can I use if I don’t have a spaetzle maker?

The traditional method uses a wooden board and blunt knife to scrape batter into boiling water. Alternatively, a colander with large holes or a potato ricer can push the batter into the water and work well too.

Authentic German Spaetzle with Mushroom Sauce Recipe

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★★★★★

4.7 from 141 reviews

• Author: Julian
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Enjoy a comforting and authentic taste of Germany with this classic recipe for German Spaetzle with Mushroom Sauce, also known as Jägerspätzle. Featuring soft, chewy spaetzle dumplings topped with a rich, earthy mushroom gravy flavored with garlic, thyme, and a splash of white wine, this dish is perfect for cozy fall evenings or Oktoberfest celebrations at home. The recipe involves making fresh spaetzle from scratch followed by a luscious mushroom sauce that creates a perfect harmony of textures and flavors. Ideal for serving with traditional German sides or proteins, this recipe promises a deliciously rewarding culinary experience.

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Ingredients

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Spaetzle

• 2 ½ cups all-purpose flour
• ½ teaspoon salt
• ⅓ cup water (room temperature)
• ⅓ cup milk (whole milk recommended)
• 3 large eggs

Mushroom Sauce (Gravy)

• 4 tablespoons unsalted butter, divided
• ¼ cup finely chopped onion
• 2 cloves garlic, minced
• 1 pound button mushrooms, sliced
• ½ teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 1 tablespoon all-purpose flour
• ½ tablespoon tomato paste
• ¼ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc) or additional beef broth
• 2 cups beef broth (low-sodium recommended)
• 2 tablespoons heavy cream (optional)

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Instructions

1. Combine Dry Ingredients: In a medium bowl, whisk together the flour and salt to evenly distribute the salt in the flour.
2. Whisk Wet Ingredients: In a separate large bowl or measuring jug, whisk together the water, milk, and eggs until smooth and homogenous.
3. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until just combined; a shaggy, lumpy batter is normal at this stage.
4. Vigorously Beat Batter: Using a wooden spoon or sturdy spatula, beat the batter energetically for about 5 minutes until smooth, elastic, and air bubbles form. The batter should ‘rip off’ the spoon with a thick, elastic consistency.
5. Rest the Batter: Cover the bowl with plastic wrap or a towel and let it rest at room temperature for 30 minutes to relax the gluten for tender spaetzle.
6. Prepare Water for Cooking: Bring a large pot of salted water to a rolling boil, then reduce to a simmer to keep water hot but gentle for cooking spaetzle.
7. Shape Spaetzle: Place a wooden board securely over the pot rim. Put about ½ cup of batter on it and scrape thin strips directly into the simmering water using a blunt knife or spatula. Alternatively, use a spaetzle maker or a colander with large holes.
8. Cook Spaetzle: Allow dumplings to sink then rise to the surface; once floating, cook for an additional 1-2 minutes until tender but not mushy.
9. Remove and Keep Warm: Use a slotted spoon to transfer the spaetzle to a buttered casserole dish, tossing gently to coat and prevent sticking. Keep covered and warm.
10. Repeat: Continue in batches with the remaining batter, ensuring the pot isn’t overcrowded for even cooking.
11. Sauté Aromatics and Mushrooms: In a large deep skillet over medium-high heat, melt 2 tablespoons butter. Add chopped onion and cook 3–5 minutes until soft. Add minced garlic and cook 1 minute. Add sliced mushrooms.
12. Cook Mushrooms: Increase heat slightly and sauté mushrooms 5–10 minutes, stirring occasionally, until they release moisture, soften, and brown. Cook in batches if necessary.
13. Season and Add Flour: Reduce heat to medium, sprinkle thyme, salt, pepper, and flour over mushrooms, stirring to coat evenly. Cook briefly to eliminate raw flour taste.
14. Add Tomato Paste and Deglaze: Stir in tomato paste, then pour in white wine or broth, scraping browned bits off the pan bottom. Let it reduce 1–2 minutes for flavor concentration.
15. Add Broth and Simmer: Pour in beef broth, bring to a boil, then reduce to simmer. Cook uncovered 10–15 minutes, stirring occasionally, until gravy thickens to desired consistency.
16. Finish Sauce: Stir in heavy cream (if using) during last minutes of cooking. Remove from heat and swirl in remaining 2 tablespoons of butter for richness and shine.
17. Adjust Seasoning: Taste the gravy and add more salt, pepper, or thyme if needed. Optionally add a squeeze of lemon juice or Worcestershire sauce for depth.
18. Serve: Spoon the mushroom sauce generously over warm spaetzle and serve immediately for a traditional German comfort dish.

Notes

• Resting the spaetzle batter is critical for tender dumplings; do not skip this step.
• If spaetzle batter is too thick, add water or milk one tablespoon at a time; if too thin, add flour similarly.
• Cook spaetzle in batches to avoid overcrowding and ensure even cooking.
• Properly brown mushrooms to develop rich umami flavor in the sauce; avoid overcrowding the pan.
• Deglaze the pan thoroughly with wine or broth to incorporate flavorful browned bits into the sauce.
• Season both spaetzle water and mushroom gravy carefully, tasting and adjusting seasonings at every stage.
• To make vegetarian, use vegetable broth; for vegan, substitute eggs in spaetzle and use plant-based alternatives for butter and cream.
• Leftovers store well separately in airtight containers for up to 3-4 days. Reheat spaetzle in simmering salted water and gravy in a pan with added liquid if needed.

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: German

Keywords: German spaetzle, Jägerspätzle, mushroom sauce, German recipe, spaetzle dumplings, easy German dinner, mushroom gravy, traditional German food