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Spätzle mit Pilzen (German Spaetzle with Mushrooms) on a white plate.

Spätzle mit Pilzen (German Spaetzle with Mushrooms)

A recipe for Spätzle mit Pilzen (German Spaetzle with Mushrooms)! Homemade Spätzle is cooked until tender and coated in a savory mushroom cream sauce.
Course Main
Cuisine German
Keyword German, Germany, mushroom, spätzle
Prep Time 15 minutes
Cook Time 20 minutes
0 minutes
Total Time 35 minutes
Servings 4 Servings



  • 2 3/4 cups (350 grams) all-purpose flour
  • 1 teaspoon Salt
  • 4 large eggs
  • 3/4 cup (177 milliliters) water

Mushroom Sauce:

  • 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.