German spaetzle with mushroom cream sauce
Typical German spaetzle meets a mushroom cream sauce. We will show you how to make this dish at home. It is also a lot of fun to prepare it with friends or family, and it simply tastes delicious!
Servings: 2 portions
- 200 g flour (type 550)
- 2 eggs
- 1 tsp salt
- 100 ml cold water
Ingredients mushroom cream sauce
- 250 g champions
- 1 spring onion (or optional chive)
- 1 onion
- 100 ml cream
- 100 ml milk (you can also use more cream instead)
- 2 tbsp olive oil or butter
- 2 tbsp flour
Preparation of spaetzle:
Add the flour, eggs, salt and water to a bowl and stir well. We used a hand mixer, but you can also use a whisk.
Mix until the dough forms a viscous mass, not too liquid and not too solid. The batter is ready when little bubble holes appear when stretching the dough.
Bring salt water to boil in a big pot. Add some of the dough on the spaetzle maker and slide the scraper forth and back, so that the batter can go through it.
The spaetzle are ready after they are floating on the surface. Remove them with a skimmer from the boiling water and place them into a bowl.
Continue, until you finish all the dough.
Serve them warm with the mushroom cream sauce.
Preparation of the mushroom cream sauce
Peel the onion and dice them.
Cut the mushrooms into slices.
Warm the oil or butter in a pan and add the onions when it is hot. Sauté the onions until they’re glassy.
Add the champions and bake them.
Add the cream and optional some milk (if you want more sauce).
Take a bit of the warm sauce and add 2 tbsp of flour. Mix well and stir into the sauce.
Add the spring onions.
Bring to taste with salt and pepper and let it simmer for around 10 minutes, until the sauce is thickened. Stir in between.
The spaetzle will keep their shape if you quench them with cold water after they’re cooked.
You can also make more spaetzle, store them in the fridge and reheat them on the next day in a pan. They will last a couple of days.