A recipe for Spätzle mit Pilzen (German Spaetzle with Mushrooms)! Homemade Spätzle is cooked until tender and coated in a savory mushroom cream sauce.
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During my last few visits to Germany, I would always stop in the magazine section at the airport to spend my last few Euro on cooking magazines before boarding the plane home. I found the idea for Spätzle mit Pilzen (German Spaetzle with Mushrooms) recipe in one of the magazines I picked up at the end our honeymoon.
This Spätzle mit Pilzen has since become a favorite comfort food and the perfect way to use up leftover mushrooms. It also comes together in just over 30 minutes. A flour and egg-based batter is pressed through a spätzle maker into boiling water to make small dumplings. After quickly cooking, they are strained and are tossed in a slightly thickened mushroom cream sauce. If desired, sprinkle a little fresh parsley for garnish and serve immediately.
A Few Tips
I used this Spätzle Maker to form the Spätzle. A large-holed colander and wooden spoon to push the dough through will work too. If the dough is too thick to be pushed through the press, thin it with 1 teaspoon of water at a time. If the dough is too thin to hold its shape, add a little more flour.
To add lightness to the dough, I sometimes like to use sparkling water.
Use any of your favorite mushrooms for the cream sauce. I generally prepare this recipe to use up extra Cremini (or Baby Bella) mushrooms.
Adjust the salt as needed based on the sodium content of your broth.
Want to add meat? The Spätzle mit Pilzen are especially delicious with crispy bacon, speck, or even ham.
If avoiding alcohol, simply omit the wine.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Looking for more pasta dumpling recipes?
- Spinach Spätzli with Sage and Speck
- Bryndzové Halušky (Slovak Potato Dumplings with Cheese)
- Kniddelen (Luxembourgish Dumplings)
Spätzle mit Pilzen (German Spaetzle with Mushrooms) Recipe
Adapted from Clever Kochen
Spätzle mit Pilzen (German Spaetzle with Mushrooms)
- 2 3/4 cups (350 grams) all-purpose flour
- 1 teaspoon Salt
- 4 large eggs
- 3/4 cup (177 milliliters) water
- 2 tablespoons (30 grams) unsalted butter
- 1 onion peeled and chopped
- 8 ounces (227 grams) mushrooms cremini or other favorite, sliced
- 1 tbsp (7 grams) all-purpose flour
- 1/4 cup (60 milliliters) dry white wine
- 1 cup (237 milliliters) beef broth
- 1/2 cup (118 milliliters) heavy cream
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped, for garnish
To make the Spätzle:
- In a large bowl, sift together the flour and salt. Whisk in eggs and gradually add the water until a thick batter comes together with no lumps. It should be sticky to touch and just thin enough to be pushed through spätzle maker or a large holed colander with spoon.
- If the dough is too thick to press, add a little more water. If too thin to hold its shape, add a little more flour.
- Bring a large pot of salted water to a boil. Reduce heat to a low boil and fill a Spätzle press or large holed colander with batter.
- Place over the pot and slide the press back and forth or use a wooden spoon to press the batter through the holes of the colander to create the dumplings. Stir gently to remove any pieces from the bottom of the pot. Cook until they float to the top, remove with a strainer, drain, and set aside. Repeat with remaining batter.
To make the mushroom cream sauce:
- Melt the butter in a large pan over medium heat. Add the onion and cook, stirring occasionally, until softened.
- Stir in the mushrooms and cook until softened and most of the liquid has evaporated.
- Sprinkle flour over the mushrooms and stir to coat thoroughly.
- Pour in the wine and cook until reduced by half.
- Pour in the beef broth and cream. Season with salt and pepper and simmer, stirring often, until thickened.
- Add the cooked Spätzle and toss to coat. Serve immediately garnished with fresh parsley.