Spätzle pan served with homemade mushrooms
German Recipe

Spaetzle and mushroom skillet

Sauté mushrooms in a wide pan. Add onion and butter and fry until translucent. Fold in spaetzle and brown lightly. Stir in cream and cheese. Serve with nutmeg, pepper and parsley.

5.0 out of 5 from 1 rating
Jump to recipe View ingredients
Share
Total time 35 min
Calories 580 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Pan with mushrooms step by step

Fold in the spaetzle and brown lightly. Stir in the cream and cheese. Serve with nutmeg, pepper and parsley.

Quick Dinners Vegetarian Dinners Lunch Dinner

Recipe

Spaetzle and mushroom skillet

Fry mushrooms in a wide pan. Add onion and butter and fry until translucent.

Ingredients

4 servings

Method

  1. 1

    Roasting mushrooms

    Fry mushrooms in a wide frying pan.

  2. 2

    Add onion

    Add onion and butter and fry until translucent.

  3. 3

    Roast Spätzle

    Fold in the spaetzle and brown lightly.

  4. 4

    Creamy

    Stir in cream and cheese.

  5. 5

    Season to taste

    Season the spätzle pan with nutmeg, pepper and parsley and serve immediately.

Kitchen know-how

Tips for Spaetzle and mushroom skillet

Roast mushrooms dry and hot

Brush or briefly rub the mushrooms and fry them in a wide pan. A small portion will get colour faster and lose less water.

Toast the spaetzle before the sauce

Prepare the spätzle and toss it in butter until the edges are golden brown. Then, add the cream and cheese to keep a nice bite.

Melt cheese over low heat

After stirring in the cheese reduce the heat. A strong boiling separates fat and makes the creamy sauce granular.

Variations

How to adapt this recipe

Replace half of the mushrooms with porcini mushrooms or herb side mushrooms. Clean the wild mushrooms thoroughly and season only cautiously due to their strong aroma.

Replace cream with 150 millilitres of vegetable stock and reduce it considerably. Cheese and a spoonful of spaetzle water then provide a slight bond.

Nutrition per serving

580kcal
58.0 gCarbohydrates
19.0 gProtein
28.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Spaetzle and mushroom skillet

Yes. Soak a small amount of porcini mushrooms in hot water, cut finely and fry them. Filtered soaking water can replace part of the broth.

Brown mushrooms, herb mushrooms and porcini mushrooms are good. Use wild mushrooms only safely and completely cooked according to their type.

The pan was overfilled or the mushrooms were salted early. Roast mushrooms in portions dark and add liquid only after complete evaporation.

Heat in a pan over a low heat with a little stock. Add fresh parsley and possibly some grated cheese at the end.

Keep cooking

Related recipes and topics

Similar recipes

30 min · Summer Lemon Orzo with Spinach and Feta Orzo is cooked with onion in vegetable stock and then finished with spinach, feta, lemon and herbs until creamy. Stir frequently and dose the liquid as needed, because Orzo gives off starch; spinach and feta are only added at the end. 33 min · Autumn Chestnut pasta with sage Roast chestnuts in sage butter and add the pasta water in portions to prevent the sauce from becoming heavy or watery. Add the pasta water and the butter and the butter will be creamy. 35 min · Autumn Pumpkin gnocchi pan Roast the hokkaido cubes until soft, brown gnocchi separately and combine both with sage butter, garlic and Parmesan. Fry the pumpkin and gnocchi in portions to ensure that they both colour and do not soften in any leaking liquid. 45 min · Autumn Roasted pumpkin with feta and honey Roast the hokkaido slices and red onion with oil and thyme and finish with feta, walnuts and a little honey. Add the honey and feta towards the end, so that nuts and cheese do not burn and the pumpkin still browns vigorously. 30 min · Summer Pasta with cherry tomatoes and burrata Cherry tomatoes are broken up with garlic in olive oil, then mixed with firm pasta, pasta water and burrata. Do not cook the burrata, but open it on the hot pasta first; this way the core remains creamy. 30 min · Spring Pasta Primavera Cook the pasta until al dente, combine it with separately fried asparagus, zucchini and peas, lemon, parmesan and a little pasta water, fry the vegetables only briefly and thicken the sauce with pasta water to make the Primavera juicy instead of heavy.