Authentic German Spaetzle Mushroom Sauce

Nothing says cozy fall cooking quite like a bowl of homemade German spaetzle with rich mushroom gravy This dish is a staple at Oktoberfest and instantly takes me back to evenings in my grandma’s kitchen when the windows steamed up from simmering pots

I remember the first time I made this for friends They kept scooping up extra gravy with every forkful and everyone wanted seconds The feeling around the table was pure joy

Ingredients

• All-purpose flour: Classic base for the spaetzle Choose unbleached flour for the best texture
• Salt: Essential for seasoning both the dough and the cooking water
• Water and milk: Keep the spaetzle dough supple and tender Use whole or two percent milk for extra richness
• Eggs: Give structure and body to the dumplings Use the freshest eggs you can find
• Butter: Adds flavor and silkiness to the mushroom sauce Go for real butter not margarine
• Finely chopped onion: Sweetens and builds the sauce’s flavor base Pick yellow or white onions that feel firm and heavy
• Fresh garlic: Warms up the whole gravy Mince right before using for the best aroma
• Button mushrooms: Earthy and satisfying White or brown button mushrooms work equally well Choose mushrooms that are dry and firm with no dark spots
• Dried thyme: Adds a gentle herbal note Look for dried leaves not powder for the best flavor
• Salt and pepper: Brings everything together Freshly ground black pepper is especially nice here
• Flour: Helps thicken the sauce Sift for an extra smooth sauce
• Tomato paste: Boosts color and adds umami Pick a double-concentrated tomato paste if available
• White wine or beef broth: Brightens the sauce Dry white wine works best or stick with extra broth for no alcohol
• Beef broth: Deepens the taste Use a high-quality stock with a rich flavor
• Heavy cream: Optional for a richer finishing touch Choose local cream if you like to splurge

Step-by-Step Instructions

Mix the Dough:

In a large bowl combine flour and salt In another jug whisk water milk and eggs until blended Pour the egg mixture into the flour and beat vigorously with a wooden spoon for at least five minutes The batter should become elastic and air bubbles will appear You want the dough to tear from the spoon in thick clumps Once mixed cover and let rest for thirty minutes This rest makes the dough easier to work with

Shape the Spaetzle:

Set a large pot of salted water on the stove and bring to a boil Lower the heat so you have a gentle simmer Place a wooden board across the top Put a portion of dough on the board and use a blunt knife to scrape small pieces into the hot water They will sink then rise to the top as they finish cooking When they float scoop them out with a slotted spoon and move to a buttered casserole dish to stay warm Repeat until all the dough is used

Cook the Mushroom Gravy:

While your dough rests heat butter in a large skillet over medium-high Add chopped onion garlic and sliced mushrooms Cook until the mushrooms are tender and their liquid has mostly evaporated This usually takes around seven minutes Sprinkle in dried thyme a pinch of salt and pepper plus flour to coat Stir in tomato paste then splash in the wine or extra broth scraping up any browned bits

Simmer the Sauce:

Pour the beef broth into the skillet and bring to a gentle boil Lower to a simmer until the sauce thickens up Stir from time to time This will take around ten to fifteen minutes If you want a richer sauce swirl in heavy cream right at the end

Serve Everything Together:

Spoon plenty of mushroom gravy over the warm spaetzle Make sure every dumpling gets coated with the sauce Serve immediately This dish is best enjoyed hot and fresh

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My personal favorite is the mushrooms I love how their flavor deepens in the gravy My nephew always tries to pick out the biggest spaetzle and insists it is a game at our gatherings

Storage Tips

Leftover spaetzle and mushroom sauce keep well in airtight containers in the refrigerator for up to three days For longer storage freeze portions separately and reheat gently in a skillet with a splash of broth or water This keeps everything from getting too dry

Ingredient Substitutions

You can swap the beef broth for chicken or vegetable broth depending on your preference For a smoky taste add a pinch of smoked paprika to the sauce For a dairy-free version use plant milk in the spaetzle and olive oil or margarine instead of butter

Serving Suggestions

This dish is hearty on its own but also pairs well with roasted meats or a fresh cucumber salad A sprinkle of chopped parsley adds color and freshness Sometimes we add a fried egg on top for an even richer meal

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Cultural Context

Spaetzle is found in many regions of Germany and is a fixture at family gatherings Oktoberfest celebrations and cozy weeknight dinners The technique might seem old-fashioned but the bouncy noodles bring both nostalgia and comfort The mushroom gravy called Jägersoße is a classic companion

Recipe FAQs

→ What flour works best for spaetzle?

All-purpose flour creates light, tender spaetzle. For extra bite, substitute part with semolina flour.

→ Can mushroom gravy be made vegetarian?

Yes, use vegetable broth instead of beef broth and add extra flour for thickening. The flavor will be milder.

→ Why rest the batter for spaetzle?

Letting the batter rest allows gluten to develop, resulting in a better texture and easier handling.

→ How do you prevent spaetzle from sticking together?

Cook in batches and avoid crowding the pot. Use a slotted spoon to remove them as soon as they float.

→ Is cream essential for the mushroom gravy?

Cream is optional but adds richness and smoothness to the final sauce. Omit or substitute to suit your taste.