Dinner · 50 min · german

Spätzle mit Pilzrahmsoße

German flavors, weeknight effort. All-purpose flour meets eggs in a 50-minute dinner worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 2 cups All-purpose flour
• 4 Eggs
• 0.5 cup Milk
• 1 lb Mixed mushrooms
• 2 Shallots
• 1.5 cups Heavy cream
• 3 tbsp Butter
• 1 tbsp Fresh thyme
• 0.25 tsp Nutmeg

Steps

1. Whisk the flour, eggs, milk, a teaspoon of salt, and the nutmeg into a thick, stretchy batter — it should fall off the spoon in slow ribbons. Rest it 15 minutes; this hydrates the flour and keeps the noodles tender.
2. Sear the sliced mushrooms in butter over high heat in batches, giving them space so they brown instead of steaming. Soften the minced shallots and thyme in the same pan, then pour in the cream and reduce until it coats a spoon.
3. Bring a wide pot of salted water to a rolling boil. Press the batter through a spätzle maker or a colander with large holes, scraping with a spatula, and let the little noodles drop in.
4. The spätzle are done about 60 seconds after they float — scoop them out with a spider and drop them straight into the mushroom cream.
5. Toss, taste for salt, and serve in warm bowls with extra thyme. A handful of crispy fried onions on top is not traditional but is entirely correct.

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