Spätzle mit Pilzen (German Spaetzle with Mushrooms)
User Reviews
5
4 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Total Time
35 mins
-
Servings
4 Servings
-
Course
Main Course
-
Cuisine
German
Spätzle mit Pilzen (German Spaetzle with Mushrooms)
Report
A recipe for Spätzle mit Pilzen (German Spaetzle with Mushrooms)! Homemade Spätzle is cooked until tender and coated in a savory mushroom cream sauce.
Share:
Ingredients
Spätzle:
- 2 3/4 cups all-purpose flour
- 1 teaspoon salt
- 4 egg large
- 3/4 cup water 177 milliliters
Mushroom Sauce:
- 2 tablespoons butter unsalted
- 1 onion peeled and chopped
- 8 ounces mushrooms cremini or other favorite, sliced, 227 grams
- 1 tbsp all-purpose flour 7 grams
- 1/4 cup dry white wine 60 milliliters
- 1 cup beef broth 237 milliliters
- 1/2 cup heavy cream 118 milliliters
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- parsley chopped, for garnish, fresh
Instructions
To make the Spätzle:
- In a large bowl, sift together the flour and salt. Whisk in eggs and gradually add the water until a thick batter comes together with no lumps. It should be sticky to touch and just thin enough to be pushed through spätzle maker or a large holed colander with spoon.
- If the dough is too thick to press, add a little more water. If too thin to hold its shape, add a little more flour.
- Bring a large pot of salted water to a boil. Reduce heat to a low boil and fill a Spätzle press or large holed colander with batter.
- Place over the pot and slide the press back and forth or use a wooden spoon to press the batter through the holes of the colander to create the dumplings. Stir gently to remove any pieces from the bottom of the pot. Cook until they float to the top, remove with a strainer, drain, and set aside. Repeat with remaining batter.
To make the mushroom cream sauce:
- Melt the butter in a large pan over medium heat. Add the onion and cook, stirring occasionally, until softened.
- Stir in the mushrooms and cook until softened and most of the liquid has evaporated.
- Sprinkle flour over the mushrooms and stir to coat thoroughly.
- Pour in the wine and cook until reduced by half.
- Pour in the beef broth and cream. Season with salt and pepper and simmer, stirring often, until thickened.
- Add the cooked Spätzle and toss to coat. Serve immediately garnished with fresh parsley.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
Other Recipes
You'll Also Love
