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.
Ingredients
Scale
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)
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour and salt to evenly distribute the salt in the flour.
- Whisk Wet Ingredients: In a separate large bowl or measuring jug, whisk together the water, milk, and eggs until smooth and homogenous.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Repeat: Continue in batches with the remaining batter, ensuring the pot isn’t overcrowded for even cooking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
