Spätzle with Creamy Mushroom and Onion Sauce
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 (vegetarian) ready in about 40 minutes blends all-purpose flour, large eggs, milk into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
Instructions
- 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.
- 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.
- Step 3: While the noodles cook, thinly slice 300 g button mushrooms and finely dice 1 medium yellow onion.
- 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.
- 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.
- 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.
- Step 7: Add the cooked Spätzle to the skillet and toss gently to coat the noodles evenly with the mushroom and onion sauce.
- Step 8: Sprinkle 2 tbsp chopped fresh parsley over the top before serving.
Equipment for this recipe
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Frequently asked questions
How long does Spätzle with Creamy Mushroom and Onion Sauce take to make?
Total time is about 40 minutes (20 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Spätzle with Creamy Mushroom and Onion Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Spätzle with Creamy Mushroom and Onion Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spätzle with Creamy Mushroom and Onion Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spätzle with Creamy Mushroom and Onion Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
