What the heck is this?
Spaetzle (pronounced shpet-zleh) is Germany’s answer to pasta—but way more fun. These tender, squiggly little dumpling-noodles are made from a simple egg dough, boiled until light and chewy, then often pan-fried in butter until golden at the edges. And when you pair them with a creamy, garlicky mushroom sauce? You’re basically living your best Oktoberfest life, no matter what month it is. This dish is the definition of cozy comfort food: rustic, hearty, and perfect for soaking up sauce like a sponge. Bonus? It’s way easier than you think.
Why You’ll Love This Recipe
• Homemade pasta without kneading or rolling — yes, please
• Rich mushroom sauce that tastes like it came from a fancy Alpine chalet
• Pairs beautifully with everything from roast chicken to schnitzel
• Makes a stunning vegetarian main or hearty side dish
• You can make the spaetzle ahead and pan-fry when ready to serve
The Good Stuff You’ll Need
For the Spaetzle:
• 2 cups all-purpose flour
• 4 large eggs
• 1/3 cup milk (whole or 2%)
• 1/2 teaspoon salt
• Pinch of nutmeg (optional, but traditional)
• Butter for frying
For the Mushroom Sauce:
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 12 oz mushrooms (cremini, white button, or mixed), sliced
• 1 tablespoon flour
• 1/2 cup dry white wine (or veggie broth)
• 3/4 cup heavy cream
• 1 teaspoon Dijon mustard (trust me)
• Salt + black pepper to taste
• Chopped fresh parsley for garnish
Let’s Do This
Step 1: Make the Spaetzle Dough
In a large bowl, whisk together eggs, milk, salt, and nutmeg. Gradually stir in flour until you have a thick, sticky batter — somewhere between pancake batter and soft bread dough. Let it rest for 10–15 minutes while you make the sauce.
Step 2: Mushroom Sauce Magic
In a large skillet, heat oil and butter over medium heat. Add chopped onion and sauté until soft and golden, about 5 minutes. Stir in garlic and cook 1 more minute. Add the mushrooms and a pinch of salt, and cook until they’ve released their moisture and are browned — about 8–10 minutes. Sprinkle the flour over the mushrooms, stir to coat, and cook for another minute. Add wine and stir to deglaze the pan, scraping up any bits. Let it reduce slightly. Stir in the cream and mustard, simmer for 5 minutes until thickened. Season with salt and pepper to taste. Turn heat to low while you finish the spaetzle.
Step 3: Boil the Spaetzle
Bring a large pot of salted water to a boil. Place your spaetzle maker (or colander with large holes or slotted spoon) over the pot. Press the dough through the holes into the boiling water — it will form squiggly noodle drops. Let them cook for 2–3 minutes, until they float. Scoop them out with a slotted spoon and drain.
Step 4: Sauté for Golden Goodness
Melt a tablespoon or two of butter in a large skillet over medium-high heat. Add the drained spaetzle and sauté until golden and crispy in spots — about 3–5 minutes. You can do this in batches if needed.
Step 5: Bring It Together
Serve a generous scoop of buttery spaetzle topped with the warm mushroom sauce. Shower with chopped parsley and maybe a little grated cheese if you’re feeling wild.
Serving Suggestions
• Pair it with schnitzel or roast pork for a full German feast
• Serve with a green salad and crusty bread for a cozy vegetarian dinner
• Add a fried egg on top for serious brunch vibes
Switch It Up
• Add sautéed spinach or kale to the mushroom sauce for extra veg
• Make it cheesy: stir in grated Emmental or Gruyère for mushroom mac-and-cheese energy
• Try smoked paprika or thyme in the sauce for a different flavor twist
Make-Ahead Tips
• You can make the spaetzle ahead and refrigerate up to 2 days — just reheat by sautéing in butter
• The sauce also keeps well for 3–4 days in the fridge. Reheat gently before serving
• Freeze cooked spaetzle in a zip-top bag — reheat straight from frozen in a skillet with butter
Questions People Actually Ask
Q: Do I need a spaetzle maker?
A: Nope. A colander with large holes, slotted spoon, or even a potato ricer will do the trick.
Q: Can I make it dairy-free?
A: Yes — use plant milk in the dough and swap the cream in the sauce with full-fat coconut milk or a plant-based cream.
Q: What kind of mushrooms work best?
A: Cremini or white button are classic, but shiitake, oyster, or even a wild mix takes it up a notch.
Q: Can I freeze spaetzle?
A: Totally. Boil, drain, and cool them. Then freeze in a single layer before transferring to a bag. Sauté straight from frozen.
Authentic German Spaetzle with Mushroom Sauce: The Cozy Carb Bomb You Didn’t Know You Needed
- Total Time: 45 minutes
- Yield: 4 servings
Description
Spaetzle (pronounced shpet-zleh) is Germany’s answer to pasta—but way more fun. These tender, squiggly little dumpling-noodles are made from a simple egg dough, boiled until light and chewy, then often pan-fried in butter until golden at the edges. And when you pair them with a creamy, garlicky mushroom sauce? You’re basically living your best Oktoberfest life, no matter what month it is. This dish is the definition of cozy comfort food: rustic, hearty, and perfect for soaking up sauce like a sponge. Bonus? It’s way easier than you think.
Ingredients
For the Spaetzle:
• 2 cups all-purpose flour
• 4 large eggs
• 1/3 cup milk (whole or 2%)
• 1/2 teaspoon salt
• Pinch of nutmeg (optional, but traditional)
• Butter for frying
For the Mushroom Sauce:
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 12 oz mushrooms (cremini, white button, or mixed), sliced
• 1 tablespoon flour
• 1/2 cup dry white wine (or veggie broth)
• 3/4 cup heavy cream
• 1 teaspoon Dijon mustard (trust me)
• Salt + black pepper to taste
• Chopped fresh parsley for garnish
Instructions
Step 1: Make the Spaetzle Dough
In a large bowl, whisk together eggs, milk, salt, and nutmeg. Gradually stir in flour until you have a thick, sticky batter — somewhere between pancake batter and soft bread dough. Let it rest for 10–15 minutes while you make the sauce.
Step 2: Mushroom Sauce Magic
In a large skillet, heat oil and butter over medium heat. Add chopped onion and sauté until soft and golden, about 5 minutes. Stir in garlic and cook 1 more minute. Add the mushrooms and a pinch of salt, and cook until they’ve released their moisture and are browned — about 8–10 minutes. Sprinkle the flour over the mushrooms, stir to coat, and cook for another minute. Add wine and stir to deglaze the pan, scraping up any bits. Let it reduce slightly. Stir in the cream and mustard, simmer for 5 minutes until thickened. Season with salt and pepper to taste. Turn heat to low while you finish the spaetzle.
Step 3: Boil the Spaetzle
Bring a large pot of salted water to a boil. Place your spaetzle maker (or colander with large holes or slotted spoon) over the pot. Press the dough through the holes into the boiling water — it will form squiggly noodle drops. Let them cook for 2–3 minutes, until they float. Scoop them out with a slotted spoon and drain.
Step 4: Sauté for Golden Goodness
Melt a tablespoon or two of butter in a large skillet over medium-high heat. Add the drained spaetzle and sauté until golden and crispy in spots — about 3–5 minutes. You can do this in batches if needed.
Step 5: Bring It Together
Serve a generous scoop of buttery spaetzle topped with the warm mushroom sauce. Shower with chopped parsley and maybe a little grated cheese if you’re feeling wild.
Notes
• Pair it with schnitzel or roast pork for a full German feast
• Serve with a green salad and crusty bread for a cozy vegetarian dinner
• Add a fried egg on top for serious brunch vibes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~480 kcal per serving
- Carbohydrates: ~42g
- Protein: ~13g