Creamy Bavarian Mushroom Spaetzle with Smoked Cheese and Thyme

Name: Creamy Bavarian Mushroom Spaetzle with Smoked Cheese and Thyme
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon salt; 3 large eggs; 3/4 cup milk; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 pound mixed mushrooms, sliced; 3 cloves garlic, minced; 1/2 cup white wine; 1 cup heavy cream; 1 teaspoon fresh thyme leaves; Salt and pepper, to taste; 1 cup smoked cheese, grated; 1/4 cup Parmesan cheese, grated; 1 tablespoon fresh thyme leaves; Fresh parsley, chopped, for serving

A German-inspired comfort dish with a smoky twist

Indulge in this rich and creamy Bavarian classic, enhanced with earthy mushrooms and smoked cheese, perfect for a cozy dinner.

1 h 30 min
4
Intermediate

Ingredients

Spaetzle

2 cups all-purpose flour

1/2 teaspoon salt

3 large eggs

3/4 cup milk

Creamy Mushroom Sauce

2 tablespoons unsalted butter

1 tablespoon olive oil

1 pound mixed mushrooms, sliced

3 cloves garlic, minced

1/2 cup white wine

1 cup heavy cream

1 teaspoon fresh thyme leaves

Salt and pepper, to taste

Cheese Topping

1 cup smoked cheese, grated

1/4 cup Parmesan cheese, grated

Garnishing

1 tablespoon fresh thyme leaves

Fresh parsley, chopped, for serving

Preparation

Preparing the Spaetzle

Combine dry ingredients

In a mixing bowl, combine flour and salt.

Add wet ingredients

Make a well in the center, add eggs and milk.

Form the dough

Mix until a smooth, elastic dough forms. Let it rest for 30 minutes.

Preparing the Mushroom Sauce

Heat fats

Heat butter and olive oil in a pan over medium heat.

Sauté mushrooms

Sauté mushrooms until browned, about 8 minutes.

Add garlic and deglaze

Add garlic, sauté for another minute, then deglaze with white wine; simmer until reduced by half.

Ensure mushrooms are completely dry before cooking for best browning. Pro Tip: For extra depth, use a mix of cremini, shiitake, and oyster mushrooms.

Cooking Process

Boil the Spaetzle

Bring a large pot of salted water to a boil, then press the spaetzle dough through a spaetzle maker or colander directly into the boiling water. Cook until they float, about 2-3 minutes.

Finish the Sauce

Add cream and thyme to the reduced mushroom mixture, simmer for 5 minutes. Adjust seasoning with salt and pepper.

Combine and Melt Cheese

Drain spaetzle and add it to the mushroom sauce. Stir in smoked cheese until melted. Sprinkle Parmesan on top.

Plating & Serving