Spätzle with Onion and Mushroom Sauce
I’m continuing with my spätzle (spaetzle) adventure! After learning how this dish is typically served in Germany, I decided to mix variations and add a bit of Italian flavor.
Cheesy Spätzle Variation
After you make your spätzle, melt 1-2 tablespoons of butter in a large skillet and add your spaetzle, turning to coat. Add about 1 cup of shredded Butterkäse. If you can’t find good German butter cheese, Havarti or Farmer’s cheese will work.
Let this melt into the spätzle, stirring to coat. Serve the spätzle in a shallow dish and top with the onion and mushroom sauce below!
Onion and Mushroom Spätzle Variation
Spätzle with caramelized onions is popular throughout the Swabian and Alpine regions of Germany as well as parts of Austria and Switzerland. The dish is especially popular at ski resorts. Topping the cheese spätzle with caramelized onions and mushrooms is a comforting and very satisfying meals for a cold winter night.
Spätzle with Onion and Mushroom Sauce
4
servings30
minutes40
minutesIngredients
2 tablespoons butter
1 small onion, thinly sliced
1 cup sliced mushrooms
1/4 cup Marsala wine
1/2 cup beef stock
1/2 tablespoon cornstarch
2 cups spätzle
Directions
- Melt the butter in a deep skillet then add the onions and cook until they begin to brown. This will take around 10 minutes.
- Add the the sliced mushrooms and Marsala wine to the onions and continue cooking until the wine begins to thicken. This will takes a few minutes.
- For a thicker sauce, mix together a slurry of 1/2 tablespoon of cornstarch and 1/2 cup beef stock and pour it into the onion mixture. Bring to a simmer while stirring and cook until the sauce thickens.
- Once the sauce is to the desired thickness, spoon over spätzle and serve in a shallow dish.
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