Recipe: Spaetzle with Mushrooms

Rating: 4.4 stars based on 743 reviews


  • 4 portions of Spaetzle, cooked as per packet
  • 4 tablespoons unsalted butter
  • 2 tablespoon extra-virgin olive oil, plus more
  • 2 sprigs thyme
  • 1 small onion, very thinly sliced
  • 1 1/2 pounds button mushrooms, quartered
  • 2 cloves garlic, minced
  • 1 salt and freshly ground black pepper
  • 1 cup heavy whipping cream
  • 2 tablespoons whole grain mustard
  • 2 tablespoons minced chives
  • 4 pork chops or schnitzels


  • Add 2 tablespoons of butter and the oil to a large skillet over medium heat.
  • Fry the onions in a skillet until well softened. Set aside.
  • Add more butter and oil if needed and fry the cooked spaetzle until slightly browned, about 2 to 3 minutes.
  • Remove from the pan to a serving platter and set aside while you cook the mushrooms.
  • Set the skillet back over high heat and add a little more olive oil and remaining 2 tablespoons of butter. Add the thyme, mushrooms and garlic and saute until golden brown, about 4 to 5 minutes.
  • Season with salt and pepper, to taste.
  • Add the cream and mustard and stir well.
  • Reduce the mixture until the sauce is nice and thick, about 3 minutes.
  • Fold in the spaetzle.
  • Transfer to a serving bowl, garnish with chives and serve with pork schnitzel or chops.


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