Spaetzle with creamy mushrooms

Spaetzle with creamy mushrooms

I’m very excited about sharing that recipe today, such a great childhood memory and even though I’ve been meaning to do it for a while, I actually spent years and years without making it. Such a shame, as it is so good, easy and quick!

I had to ask my parents for the family recipe, which is in this old recipe book, you know the ones that are all stained and the pages are falling out… My favorites! I’m actually not sure if my mom is going to be very happy about me showing a picture of the recipe because of the stains, but here it is 😉

Spaetzle - German noodles - recipe from an old french cookbook.

I chose to serve the spaetzle with creamy mushrooms, such a treat! I would usually use fresh mushrooms over canned ones but considering the recent events, I try to go out as less as possible and therefore, buy food that I can keep longer…

Spaetzle with creamy mushrooms on a white plate

Spaetzle with creamy mushrooms

Fast and easy homemade german noodles served with creamy mushrooms.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine German
Servings 1 person



  • ¾ cup AP flour 100 g
  • 1 egg
  • some water
  • tsp salt
  • 1 tbsp butter 15 g

Creamy mushrooms

  • 1 tbsp olive oil
  • 10 oz canned mushrooms
  • 1 garlic clove
  • 2 tbsp cooking white wine
  • 2 tbsp soy sauce
  • ½ cup whipping cream 115 ml
  • dried thyme, pepper and salt to taste


The more noodles you are going to make, the longer it will take as you have to cook them in batches so they don’t stick together.
Keyword German noodles, Mushrooms, Spaetzle

The spaetzle

Bring a big pot of salted water to a boil.

Mix the flour, egg and salt together with a wooden spoon. Add water slowly until you reach a runny dough texture, not too thick – simply keep a small bowl of water next to you so that you can add it slowly as you go.

Spaetzle - german noodles - batter, in a bowl with a rubber spatula

Once you reached the right consistency and the water is boiling, put some of the batter on a small board and scrape it using the spine of a long knife that you previously plunged in hot water.

Spaetzle - german noodles - being cooked in boiling water

The water needs to keep boiling while you’re cooking the noodles. Also, don’t cook too many noodles at a time as they will end up sticking together. Wait until the noodles come up to the surface.

Then catch them with a colander spoon and place them in a strainer. Rinse with cold water.

Put the butter in a pot on medium heat. Once it is melted, add the noodles and fry them, stirring often.

Fried spaetzle - german noodles

The creamy mushrooms

Heat up the olive oil in a frying pan on medium heat, add the strained and rinsed mushrooms. Cook for a couple of minutes.

Pour in the white wine and wait until it evaporates to add the soy sauce, the cream, the dried thyme and the pepper. Reduce for a couple minutes. Add salt to taste.

Creamy mushrooms in a frying pan

Pour the crispy German noodles on a plate and the creamy mushrooms on top, enjoy!

Spaetzle with creamy mushrooms

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