Spätzle with Creamy Mushroom and Swabian Onion Gravy

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

Homemade egg noodles (Spätzle) tossed in a luscious mushroom and caramelized onion gravy, a comforting classic from the Swabian region of Baden-Württemberg. This German-inspired vegetarian recipe, ready in about 55 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 410 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

• 2 cups all-purpose flour
• 3 large eggs
• 1/2 cup milk
• 1 tsp, divided salt
• 3 tbsp, divided butter
• 2 medium, thinly sliced yellow onion
• 10 oz, sliced cremini mushrooms
• 1, minced garlic clove
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 2 tbsp, chopped fresh parsley
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp salt, 3 large eggs, and 1/2 cup milk until a thick, sticky batter forms. Let rest 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 the holes into the boiling water. Cook the noodles until they float to the surface, about 2 minutes, then scoop out with a slotted spoon and set aside.
3. Step 3: In a large skillet, melt 2 tbsp butter over medium heat. Add 2 thinly sliced medium yellow onions and cook slowly for 15 minutes, stirring frequently, until deeply caramelized and golden brown.
4. Step 4: Add 3 tbsp butter, 10 oz sliced cremini mushrooms, and 1 minced garlic clove to the onions. Sauté for 7 minutes until mushrooms are tender and the mixture is fragrant.
5. Step 5: Pour in 1 cup vegetable broth and simmer for 5 minutes until reduced slightly. Stir in 1/2 cup heavy cream and 1/4 tsp black pepper, cooking for another 3 minutes until the gravy thickens.
6. Step 6: Add the cooked Spätzle to the skillet and gently toss to coat in the mushroom and onion gravy. Warm through for 2 minutes.
7. Step 7: Garnish with 2 tbsp chopped fresh parsley and serve immediately.