Spaetzle with Mushroom Gravy
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The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
Spaetzle is a German pasta made with flour and egg that has a satisfying, chewy texture. This classic German dish is made even better when doused in a flavorful mushroom gravy!
While making noodles from scratch may seem intimidating, spaetzle is as easy to make as it is delicious. It is best served during an Oktoberfest celebration with a stein of beer!
Why You’ll Love This Recipe
- It Channels Authentic Oktoberfest Flavor. If you’re craving German food to enjoy with a stein of beer, this recipe is perfect! For added depth of flavor, make a simply homemade mushroom gravy to ladle on top of the noodles.
- It’s Classic Comfort Food. Easy homemade pasta and gravy together make a comforting meal for the chilly seasons. If you’re short on time, use the Cabbage and Noodles from the Daily Bites section of Heinen’s Prepared Foods Department instead of homemade spaetzle to save time without sacrificing flavor!
- It Requires No Special Tools. Making spaetzle usually requires special equipment, like a spaetzle press or plane, to achieve its classic shape. This recipe only calls for tools you already in your kitchen: a knife and wooden board.
Spaetzle with Mushroom Gravy
Cook time: 30min Prep time: 15min Total time: 45min
Servings: 4
Ingredients
For Spaetzle
- 2 cups (240g) all-purpose flour
- ½ tsp. salt
- 4 Heinen's cage free eggs
- ¼ cup milk
For the Gravy
- 2 Tbsp. Heinen's extra virgin olive oil
- ½ onion, sliced
- 1 lb. mushrooms
- 2 garlic cloves, minced
- 2 Tbsp. Heinen's butter
- 5 Tbsp. all-purpose flour
- 2 Tbsp. Heinen's balsamic vinegar
- ½ tsp. Heinen's dried thyme
- 2 cups Heinen's beef broth
- Salt and pepper to taste
- 2 Tbsp. Heinen's heavy cream (optional)
- Fresh parsley, chopped (for garnish)
Instructions
For the Mushroom Gravy
- Heat the oil over medium heat. Add the onion and cook until soft, 3-5 minutes.
- Add the mushrooms and garlic and cook until soft, 5-10 minutes.
- Stir in the butter. Sprinkle the flour over the mixture and mix well. Stir in the balsamic vinegar and thyme.
- Gradually add broth and simmer until thickened, stirring often, 10-15 minutes. Season with salt and pepper to taste. Stir in the heavy cream.
For the Spaetzle
- In a large bowl, whisk together the flour and salt.
- In another bowl, whisk together the eggs and milk and pour into the flour mixture. Use a wooden spoon and mix vigorously until well combined. Let the batter rest for 30 minutes.
- Bring a large pot of salted water to boil. Spread about ½ cup of the spaetzle batter on a wooden board. Use a knife to scrape off thin strips of batter into the simmering water and cook until the spaetzle floats to the surface. Use a slotted spoon to remove the spaetzle. Repeat with the remaining batter.
- Place the spaetzle on a serving plate and pour the mushroom gravy over top. Finish with parsley and serve.
