Authentic German Spaetzle with Mushroom Sauce Recipe

When you think of German comfort food, few dishes are as beloved as Authentic German Spaetzle with Mushroom Sauce. This hearty recipe combines tender homemade egg noodles with a creamy, earthy mushroom sauce that feels like a hug in a bowl. Spaetzle has deep roots in southern Germany, especially in Swabia and Bavaria, where it is often served alongside meats, gravies, and seasonal vegetables. But today, we’re making it the star of the show with a rich mushroom sauce that’s just as satisfying for vegetarians as it is for meat-lovers.

The beauty of spaetzle lies in its simplicity. Made from flour, eggs, water, and salt, these little dumpling-like noodles are quick to prepare and require no fancy equipment—just a spaetzle maker (or even a colander with large holes if you don’t have one). Pairing it with mushrooms enhances the dish with a deep umami flavor, while cream and herbs round it out into something luxurious.

In this guide, you’ll find everything you need to know: ingredient notes, step-by-step cooking tips, variations, and even storage instructions. Whether you’re making it for a weeknight dinner or as a side dish for a festive meal, this Authentic German Spaetzle with Mushroom Sauce recipe will quickly become a favorite at your table. Let’s dive in and bring a taste of Germany to your kitchen!

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What Makes This Authentic German Spaetzle with Mushroom Sauce Special?

• Homemade noodles without a pasta machine – Spaetzle dough is quick to mix and requires no rolling or kneading.

• Versatile comfort food – Works as a vegetarian main dish or a hearty side to schnitzel, roast chicken, or beef stew.

• Rich, creamy mushroom sauce – Earthy mushrooms combined with cream and herbs create a velvety sauce that clings to every noodle.

• Family-friendly and customizable – Kids love spaetzle, and you can adjust flavors or toppings to suit your household.

• Time-saving trick – Make spaetzle in advance and quickly reheat them in butter before serving.

If you’ve never made homemade pasta before, this is the perfect beginner-friendly recipe. It’s fast, forgiving, and oh-so-satisfying!

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Ingredient Notes

Here’s a breakdown of the key ingredients and why they matter:

• All-purpose flour – The base of spaetzle dough. Bread flour can be used for chewier noodles.

• Eggs – Provide structure and richness. Use large, fresh eggs for best results.

• Water (or milk) – Loosens the dough. Milk makes spaetzle slightly softer and richer.

• Salt – Enhances flavor in both the dough and cooking water.

• Butter – Used for pan-frying the spaetzle after boiling, adding golden edges and flavor.

• Mushrooms – Cremini, button, or a mix of wild mushrooms work beautifully.

• Onion & garlic – Build the base flavor of the mushroom sauce.

• Heavy cream – Creates a luscious, thick sauce. Substitute half-and-half for a lighter version.

• Fresh herbs (parsley, thyme, or chives) – Add brightness and balance the richness.

• Nutmeg (optional but traditional) – A small pinch in the dough gives authentic German flair.

• Spaetzle maker (or colander) – Makes the process easier, but a sturdy spoon and colander can do the trick.

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How To Make Authentic German Spaetzle with Mushroom Sauce

For the Spaetzle:

1. Mix the dough: In a large bowl, whisk together 2 cups flour, 4 large eggs, ½ cup water (or milk), 1 teaspoon salt, and a pinch of nutmeg. Beat until smooth and elastic (about 5 minutes). The dough should be sticky but not runny.

   • Tip: If too thick, add 1 tablespoon water at a time.

2. Boil the water: Bring a large pot of salted water to a rolling boil.

3. Form the spaetzle: Press dough through a spaetzle maker or colander directly into the boiling water. Work in batches to avoid overcrowding.

   • What to look for: Noodles float to the top when cooked (about 2-3 minutes).

4. Remove and drain: Scoop out the cooked spaetzle with a slotted spoon. Transfer to a bowl with a little melted butter to prevent sticking.

5. Optional step: Pan-fry the spaetzle in butter until lightly golden for extra flavor.

For the Mushroom Sauce:

6. Cook the mushrooms: In a large skillet, melt 2 tablespoons butter over medium heat. Add 1 diced onion and 2 cloves garlic, sauté until fragrant. Add 12 ounces sliced mushrooms and cook until browned (about 8 minutes).

7. Add cream and herbs: Stir in 1 cup heavy cream, 1 teaspoon fresh thyme, salt, and pepper. Let simmer gently until sauce thickens (5-7 minutes).

8. Combine with spaetzle: Add spaetzle to the skillet, toss to coat evenly in sauce, and cook together for 2 minutes. Garnish with fresh parsley and serve hot.

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Storage Options

• Room temperature: Keep cooked spaetzle at room temp for up to 2 hours.

• Refrigeration: Store in an airtight container for up to 3 days.

• Freezing: Freeze plain spaetzle (without sauce) in a single layer, then transfer to a freezer bag. Keeps up to 2 months.

• Reheating: Warm in a skillet with butter, or microwave in short bursts with a splash of water or cream to prevent drying.

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Variations and Substitutions

• Cheese spaetzle (Käsespätzle) – Layer spaetzle with cheese and fried onions, similar to German mac and cheese.

• Vegan spaetzle – Use plant-based milk and egg replacers; pair with a dairy-free mushroom sauce.

• Whole wheat version – Swap half the flour for whole wheat flour for extra fiber and nutty flavor.

• Seasonal mushrooms – Try chanterelles in summer or porcini in fall for a gourmet twist.

• Add protein – Stir in cooked chicken, bacon, or sausage for a heartier meal.

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Frequently Asked Questions

Can I make spaetzle without a spaetzle maker?
Yes, use a colander with large holes or even a slotted spoon. Press dough through using a spatula.

Why is my spaetzle dough too runny?
Add more flour, one tablespoon at a time, until the dough holds together.

Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 2 hours before cooking. Stir again before use.

Can I freeze the mushroom sauce?
Cream sauces don’t freeze well. Freeze spaetzle separately and make fresh sauce.

What’s the best mushroom type for this recipe?
Cremini mushrooms offer great flavor, but feel free to mix varieties for depth.

How do I keep spaetzle from sticking together?
Toss cooked noodles with a little butter or oil right after draining.

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Conclusion

There you have it—an easy, cozy, and deeply satisfying Authentic German Spaetzle with Mushroom Sauce recipe. With just a handful of simple ingredients and a few easy techniques, you can create a dish that feels like a little trip to Germany without leaving your kitchen. Whether you serve it as a main dish or a side, this recipe is sure to bring comfort and joy to your table.

I’d love to hear how your spaetzle turned out! Try the recipe, snap a picture, and share it with friends or family. Guten Appetit!

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