Spaetzle with Onion and Mushroom Sauce
I’m continuing with my spaetzle (spätzle) adventure! After a bit of research on how this dish is typically served in Germany, I decided to mix the variations and … well … do my own thing!
Cheesy Spaetzle
After you make your spaetzle, 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 do just fine.
Let this melt into the spaetzle, stirring to coat. Serve the spaetzle in a shallow dish and top with the onion and mushroom sauce below!
Onion and Mushroom Sauce
Ingredients
- 2 tablespoons butter
- 1 small onion, sliced
- 1 cup mushrooms
- 1/4 cup Marsala
- 1/2 – 1 tablespoon cornstarch(optional)
- 1/2 cup chicken or beef stock stock (optional)
Melt butter in skillet, add onions and cook until they begin to brown.
Add the the mushrooms …
… and Marsala and continue cooking until the wine begins to thicken a little bit.
For a thicker sauce, mix together 1/2 tablespoon of cornstarch and 1/2 cup chicken or beef stock (or wine!) then pour into the onion mixture and bring to a simmer.
This will thicken your sauce. Be careful, though … it doesn’t take much to get really thick!
Enjoy the recipe card below!
Spaetzle with Onion and Mushroom Sauce
A delicious spin on a German favorite!
- 2 tablespoons butter
- 1 small onion (sliced)
- 1 cup mushrooms
- 1/4 cup Marsala
- 1/2 – 1 tablespoon cornstarch (optional)
- 1/2 cup chicken or beef stock stock (optional)
- 2 cups spaetzle
- Melt butter in skillet, add onions and cook until they begin to brown.
- Add the the mushrooms and Marsala and continue cooking until the wine begins to thicken – this only takes a few minutes.
- For a thicker sauce, mix together 1/2 tablespoon of cornstarch and 1/2 cup chicken or beef stock (or wine!) then pour into the onion mixture and bring to a simmer.
- Once the sauce is to the desired thickness, spoon over spaetzle and serve in a shallow dish.
