Spätzle with Creamy Mushroom and Onion Sauce

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Homemade German egg noodles tossed in a rich sauce of sautéed mushrooms, caramelized onions, and fresh parsley for a satisfying vegetarian meal. This German-inspired vegetarian recipe, ready in about 40 minutes, pairs all-purpose flour, large eggs, milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 250 g all-purpose flour
• 3 large eggs
• 100 ml milk
• 1 tsp salt
• 300 g button mushrooms
• 1 medium yellow onion
• 40 g unsalted butter
• 150 ml heavy cream
• 2 tbsp chopped fresh parsley
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large mixing bowl, whisk together 250 g all-purpose flour, 1 tsp salt, 3 large eggs, and 100 ml milk until smooth and elastic. Let the batter rest for 10 minutes.
2. Step 2: Bring a large pot of salted water to a boil. Using a Spätzle maker or colander, press the batter through into the boiling water. Cook the noodles for 2-3 minutes until they float to the surface, then scoop out with a slotted spoon and set aside.
3. Step 3: While the noodles cook, thinly slice 300 g button mushrooms and finely dice 1 medium yellow onion.
4. Step 4: In a large skillet, melt 40 g unsalted butter over medium heat. Add the onions and sauté for 8-10 minutes until golden and caramelized.
5. Step 5: Add the sliced mushrooms to the skillet and continue cooking for 6-8 minutes until the mushrooms release their moisture and begin to brown.
6. Step 6: Pour in 150 ml heavy cream and simmer for 3-4 minutes until the sauce thickens slightly. Season with 1/2 tsp black pepper.
7. Step 7: Add the cooked Spätzle to the skillet and toss gently to coat the noodles evenly with the mushroom and onion sauce.
8. Step 8: Sprinkle 2 tbsp chopped fresh parsley over the top before serving.