Creamy Bavarian Mushroom Spaetzle with Smoked Cheese and Thyme
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
Creamy Mushroom Sauce
Cheese Topping
Garnishing
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
Creamy Bavarian Mushroom Spaetzle with Smoked Cheese and Thyme
Creamy Bavarian Mushroom Spaetzle with Smoked Cheese and Thyme
Plating & Serving
Serve the creamy mushroom spaetzle in shallow bowls. Garnish with fresh thyme and chopped parsley for an aromatic touch.