Emma Wilson
Mushroom spaetzle is a German dish consisting of small dumplings made from flour, eggs, and milk, served with a mushroom sauce. Spaetzle batter is similar to pancake batter, but the tricky part is forming the dumplings. This can be done by pushing the batter through a spaetzle maker, potato ricer, grater, colander, or slotted spoon. The dumplings are then cooked in simmering water before being added to a pan of sauteed mushrooms. The dish can be served as a side or main, often accompanied by meat such as pork chops, bratwurst, or chicken.
| Characteristics | Values |
|---|---|
| Type of Dish | Breakfast, brunch, lunch, dinner, side dish |
| Cuisine | German, Italian |
| Main Ingredients | Flour, eggs, milk, water, mushrooms |
| Other Ingredients | Butter, oil, onion, garlic, salt, pepper, nutmeg, thyme, parsley, chives, cream, mustard, balsamic vinegar, broth, wine, tomato paste |
| Tools | Colander, slotted spoon, spatula, wooden spoon, knife, board |
| Cooking Method | Boiling, frying, sautéing |
| Preparation Time | 30 minutes |
| Cooking Time | 2-10 minutes |
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What You'll Learn
Spaetzle batter
Spaetzle is a traditional German pasta or noodle dish. The batter is made from a combination of dry and wet ingredients. The dry ingredients typically include flour, salt, and nutmeg. The wet ingredients include eggs, milk, and sometimes water. The batter is quite thick, similar to pancake batter, and can be mixed by hand or using a stand mixer.
To make the batter, start by whisking the eggs in a separate bowl until they are well beaten. Then, add the milk to the eggs and blend them together. In another bowl, mix the dry ingredients together. Make a well in the centre of the flour mixture and pour the egg-milk mixture into it. Combine the ingredients until a soft dough forms. The dough should be thicker than batter but not too thick or too thin, as this will make it difficult to form the spaetzle.
Once the batter is ready, it needs to rest for about 5-10 minutes. This step is important and should not be skipped. The consistency of the batter should be thick and sticky, with small bubbles forming when it rests. After the batter has rested, it is ready to be formed into spaetzle.
There are several methods to form the spaetzle. One traditional method is to use a Spätzle board, where you rub a slab of dough onto a wet board and use a knife to cut strands of dough into simmering water. Another method is to use a Spätzle maker, which can be a press, grater, colander, or slotted spoon. You can also use a potato ricer or potato masher. The goal is to push the batter through large holes into simmering water, creating dumplings that cook immediately.
Spaetzle is a versatile dish that can be served as a side or main course. It is often paired with mushrooms, gravy, cheese, or other flavorful foods.
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Mushroom sauce
Spaetzle is a German pasta made with flour and egg that has a satisfying, chewy texture. This classic German dish is made even better when served with a mushroom sauce or gravy.
- Butter
- Oil
- Mushrooms
- Onion
- Garlic
- Flour
- Cream
- White wine
- Broth
- Tomato paste
- Thyme
- Balsamic vinegar
- Salt and pepper
Instructions
- Melt butter and oil in a large skillet over medium heat.
- Add the mushrooms and cook until they begin to soften.
- Add the onion and garlic and sauté until softened.
- Sprinkle the flour over the mixture and stir well.
- Add the tomato paste, thyme, and balsamic vinegar and stir to combine.
- Gradually add the broth and simmer until the sauce thickens, stirring often.
- Season with salt and pepper to taste.
- Stir in the cream and heat through.
The mushroom sauce can be served with the spaetzle, or the spaetzle can be added directly to the sauce and tossed to combine. For a vegetarian option, vegetable broth can be used in place of beef or chicken broth. The sauce can also be made without cream for a lighter option.
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Spaetzle dumplings
Spaetzle is a type of German dumpling. They are made from a batter of flour, eggs, milk, water and salt, and sometimes nutmeg. The batter is pushed through a spaetzle maker, colander or grater into simmering water to form the dumplings. The dumplings are then cooked for a few minutes until they float to the surface. They can be served with a variety of dishes, such as stroganoff, butter and cheese, or with a mushroom sauce.
To make the mushroom sauce, cook mushrooms, onion and garlic in butter in a large skillet until the mushrooms have softened. Sprinkle the mushrooms with seasoning and flour, and stir in tomato paste. Add the cooked spaetzle and sauté until slightly browned. Add broth and simmer until absorbed, then mix in herbs and season with salt and pepper.
Some recipes suggest using half milk and half water for the dumpling batter, as using all milk can make the spaetzle a little sweet. It is also important to get the consistency of the batter right—it should be thick and sticky, but not too runny or too dense. The batter should be left to rest for 30 minutes before cooking the dumplings.
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Mushroom types
Spaetzle is a German pasta made with flour and egg, with a chewy texture. It is often served with mushroom gravy, a meat dish, or on its own as a pasta dish. While making noodles from scratch can be intimidating, spaetzle is simple to make. The batter is similar to pancake batter and only requires a few basic ingredients. The dumplings are then cooked in simmering water and can be finished with mushrooms.
Mushrooms are a key component of spaetzle, and different varieties can be used to create unique flavours. White button mushrooms are a popular choice for the gravy, as they have a mild flavour and soften nicely during cooking. However, other varieties such as brown button mushrooms or any kind of fresh mushroom can also be used.
When preparing the mushrooms, it is important to cook them until they are softened and slightly browned. This can be achieved by sautéing them in butter and oil over medium heat for about 4-5 minutes. Onion, garlic, and herbs like thyme are often added to enhance the flavour of the mushrooms.
For a creamy mushroom spaetzle, cream is added to the mushroom mixture. Heavy cream or regular cream can be used, depending on the desired richness of the dish. The cream is heated through and allowed to thicken before serving.
Additionally, mustard can be added to the mushroom mixture to create a mushroom and mustard spaetzle. The mustard provides a sharp contrast to the creamy sauce and adds a unique flavour to the dish. This variation is also served with pork schnitzel, providing a hearty and flavourful meal.
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Spaetzle as a side dish
Spaetzle is a German pasta made with flour and egg that has a satisfying, chewy texture. It is often served as a side dish, accompanied by meat dishes such as roasts, stews, or sausages. It can also be served on its own as a meat-free main course.
When preparing spaetzle as a side dish, it is important to consider the other components of the meal to ensure that the flavours and textures complement each other. For example, if the main dish is rich and hearty, such as a roast or stew, spaetzle can be a light and fluffy accompaniment. On the other hand, if the main dish is lighter, such as grilled chicken or fish, spaetzle can be prepared with a more dense and chewy texture.
To make spaetzle as a side dish, the preparation is similar to making the main course version. The key difference is that when served as a side, spaetzle is typically prepared in smaller portions and may be cooked for a slightly shorter period to achieve a lighter texture. The basic batter consists of flour, eggs, milk, water, and salt. This batter is then transformed into dumplings, which are cooked in simmering water until they float to the surface. The dumplings are then rinsed with cool water and drained.
When served as a side dish, spaetzle can be tossed with a small amount of butter or oil to prevent sticking and add a subtle richness. It can also be seasoned with herbs, salt, and pepper to taste. Spaetzle is an excellent base for absorbing the flavours of other dishes, so it is often served alongside saucy main courses. For example, it pairs well with chicken paprikash or goulash, allowing the sauce from these dishes to be absorbed by the dumplings.
In addition to its versatility as a side dish, spaetzle can also be a delicious and satisfying main course when paired with mushrooms. This combination is a classic German dish, often served during Oktoberfest celebrations. The mushrooms are typically sauteed and seasoned, then combined with the spaetzle, resulting in a hearty and comforting meal.
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Frequently asked questions
Mushroom spaetzle is a German pasta dish made with flour, egg, and mushrooms. It is a simple, comforting meal that is perfect for chilly seasons.
To make mushroom spaetzle, you first need to create a batter with flour, salt, milk, water, and eggs. This batter is then turned into dumplings, which are cooked in simmering water. While the dumplings cook, you can make a mushroom gravy by cooking mushrooms, onions, and garlic in butter. The dumplings are then added to the gravy and seasoned with salt and pepper.
White or brown button mushrooms are commonly used for mushroom spaetzle. However, you can use any kind of fresh mushroom available.
Yes, you can make mushroom spaetzle without a spaetzle maker. While some recipes call for a spaetzle maker or scraper, you can also use a potato ricer, grater, colander, or slotted spoon to form the dumplings.
