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Fluffy Homemade Spaetzle Dumplings Recipe with Creamy Mushroom Sauce

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This easy German comfort food features pillowy homemade spaetzle dumplings tossed in butter and served with a rich, creamy mushroom sauce. Perfect for cozy dinners, potlucks, or family gatherings, it’s a crowd-pleasing dish that comes together quickly with simple ingredients.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (60ml) water
  • 1/2 tsp salt
  • 1/8 tsp freshly grated nutmeg (optional)
  • 2 tbsp unsalted butter (for tossing spaetzle)
  • 2 tbsp unsalted butter (for sauce)
  • 1 tbsp olive oil
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 12 oz (350g) mixed mushrooms (button, cremini, or shiitake), sliced
  • 1/2 cup (120ml) dry white wine (or vegetable broth)
  • 1 cup (240ml) heavy cream (or half-and-half)
  • 1/4 cup (60g) sour cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh parsley, chopped (plus more for garnish)

Instructions

  1. In a large mixing bowl, whisk together flour, salt, and nutmeg (if using).
  2. In a separate bowl, beat eggs, then add milk and water.
  3. Combine wet and dry ingredients, mixing until a thick, sticky batter forms. Add water a tablespoon at a time if too stiff.
  4. Fill a large pot with salted water and bring to a rolling boil.
  5. Place spaetzle maker, colander, or cheese grater over boiling water. Press or scrape dough through so small dumplings drop into water. Work in batches.
  6. Dumplings will sink then float to the top in 2-3 minutes; once floating, cook for another 1-2 minutes.
  7. Use a slotted spoon to transfer spaetzle to a bowl. Toss immediately with 2 tbsp butter.
  8. While spaetzle cooks, heat 2 tbsp butter and 1 tbsp olive oil in a large skillet over medium heat.
  9. Add chopped onion; sauté until soft and golden, about 3-4 minutes. Add minced garlic and cook for 1 minute.
  10. Stir in sliced mushrooms; cook until golden and moisture is released, about 6-8 minutes.
  11. Pour in white wine (or broth), scraping up browned bits. Simmer 2-3 minutes until reduced by half.
  12. Reduce heat to low. Stir in heavy cream, sour cream, salt, and pepper. Simmer gently for 5-7 minutes until thickened. Add chopped parsley.
  13. Pour creamy mushroom sauce over buttered spaetzle and gently toss. Garnish with extra parsley.
  14. If spaetzle is dense, add a splash of water to batter. If mushrooms release too much liquid, increase heat. If sauce is too thin, simmer longer.

Notes

For gluten-free spaetzle, use a 1-to-1 gluten-free flour blend. Dairy-free adaptations can be made with almond milk and coconut cream. Toss spaetzle with butter immediately after draining to prevent sticking. Mushrooms should be browned for maximum flavor. Spaetzle can be frozen (without sauce) for up to 2 months. Batter can be made ahead and chilled for up to 4 hours.

Nutrition

Keywords: spaetzle, German dumplings, creamy mushroom sauce, comfort food, easy dinner, vegetarian, homemade noodles, family recipe

Find it online: https://katedishes.com/fluffy-homemade-spaetzle-dumplings-recipe-with-creamy-mushroom-sauce-easy-german-comfort-food/