Baden-style Spaetzle with Mushroom Sauce

Ingredients

In the original Bulgarian dish, Spas, the main focus is on a yogurt-based soup with rice or noodles. However, in this adapted Baden-style recipe, the focus shifts to homemade spaetzle noodles served with a rich mushroom sauce. The flavors and ingredients are adjusted to reflect the traditional cuisine of Baden, Germany, incorporating local herbs, spices, and cooking techniques. We alse have the original recipe for Spas, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 4 large eggs 4 large eggs
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 46g, 4g
• Protein: 11g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, eggs, milk, salt, and nutmeg. Stir until a thick, sticky batter forms.
2. 2.
   Bring a large pot of salted water to a boil. Using a spaetzle maker or a colander with large holes, press the batter through into the boiling water. Cook the spaetzle for about 2-3 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
3. 3.
   In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until translucent.
4. 4.
   Add the sliced mushrooms and minced garlic to the skillet. Cook until the mushrooms are tender and golden brown.
5. 5.
   Pour in the vegetable broth and bring to a simmer. Cook for 5 minutes to allow the flavors to meld.
6. 6.
   Stir in the heavy cream and chopped parsley. Season with salt and pepper to taste.
7. 7.
   Add the cooked spaetzle to the skillet and toss gently to coat them with the mushroom sauce.
8. 8.
   Cook for an additional 2-3 minutes, allowing the flavors to combine.
9. 9.
   Serve the Baden-style Spaetzle with Mushroom Sauce hot, garnished with additional parsley if desired.

Treat your ingredients with care...

• Mushrooms — Use a mix of different mushroom varieties, such as cremini, shiitake, and oyster mushrooms, to enhance the depth of flavor in the sauce.

Tips & Tricks

• For a richer flavor, sauté the mushrooms in a combination of butter and olive oil.
• Add a splash of white wine to the mushroom sauce for an extra layer of complexity.
• If you don't have a spaetzle maker, you can use a colander with large holes or even a slotted spoon to shape the noodles.

Serving advice

Serve the Baden-style Spaetzle with Mushroom Sauce as a main course, accompanied by a fresh green salad or steamed vegetables. It pairs well with a glass of dry white wine.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley or chives to add a pop of color. Serve it in individual bowls or on a large platter, allowing the spaetzle to be the star of the show.