Homemade Spätzle with Mushrooms and Cream
Do you know the spätzle ? These are german pasta typical of the cuisine of southern Germany and also of Alsace in France. Here is a traditional recipe for Homemade Spätzle with Mushrooms and Cream. A classic recipe that always works!
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For the spätzle
- 300 g flour
- 4 eggs
- 15 ml of lukewarm water
For the mushroom sauce
- 250 g mushrooms
- 2 onions
- 250 g of liquid cream
- 20 g butter
- 12 cl of dry white wine
Step 1: The spätzle
In a bowl, pour the flour and salt. Make a well in the middle of the flour and break the eggs in it. Mix well by starting in the center and widening the well little by little, until you obtain a dough. Add lukewarm water
In a large saucepan, boil water with a bit of salt. When the water boils, squeeze the spätzle with a press over the boiling water. As soon as the pasta comes to the surface, remove it from the water using a skimmer. Leave the spätzle aside. Repeat until you run out of dough (about 4 to 5 times).
Step 2: The mushroom and cream sauce
Peel the onions and cut them into thin strips. Cut the mushrooms into thin slices.
In a frying pan, brown the onions in the butter. When the onions start to turn gold, add the mushrooms. Sauté for about 3 minutes.
Then pour in the dry white wine and bring it to boil. Reduce the wine by about half. Then add the liquid cream. Add salt and pepper and lower the heat.
Step 3: Serve
When ready to serve, immerse the spätzle for 20 seconds in still hot water (it does not need to be boiling) and remove with a skimmer.
Then serve the spätzle with a portion of mushrooms and cream sauce.
Calories: 648kcalCarbohydrates: 67gProtein: 17gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 260mgSodium: 140mgPotassium: 490mgFiber: 4gSugar: 4gVitamin A: 1283IUVitamin C: 6mgCalcium: 95mgIron: 5mg