Browned Crispy Spaetzle with Caramelized Shallots and Mushrooms

By • November 15, 2010 29 Comments

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Author Notes: I'm a sucker for a good spaetzle. I love how easy they are to make and in my book, they rank right up there in the comfort food category. Here, I've dressed them up a bit by adding roasted shallots for a bit of an onion-y sweetness and sautéed brown mushrooms to give some heft to the dish. I sautéed them until they were crispy in some browned butter and topped it all with grated gruyere. If you don't have a spaetzle maker, you can use a potato ricer to push the dough through. - TiggyBeeTiggyBee

Food52 Review: Talk about comfort food. I didn’t grow up eating these German/Hungarian/Austrian free-form noodles, but when I tasted them on a rainy late November day, it certainly felt like home. The spaetzle provides substance, but TiggyBee has cloaked it in earthy mushrooms, sweet shallots and punchy gruyere, all lightened by lemon zest and fresh parsley. The beauty of this dish is that the elements can be assembled ahead of time and fried together in brown butter just before serving. cheese1227

Serves 4

  • For the spaetzle batter:
  • ------------
  • 3 cups all purpose flour
  • 6 eggs
  • 1/2 cup milk
  • 1 teaspoon salt
  • ------------
  • 12 shallots
  • butter
  • 2 tablespoons sugar
  • ------------
  • 1 pound fresh mushrooms, sliced
  • a handful of chopped parsley
  • 1 teaspoon lemon zest
  • Grated gruyere to top
  1. For the Spaetzle: Beat eggs and set aside. In a mixing bowl, combine flour, milk and salt and mix well, add the eggs in and continue to mix until the dough/batter is smooth. If needed, you can add more milk. The consistency should be like a very thick pancake batter and not too runny. Let rest for 1 hour.
  2. For the shallots: Preheat oven to 375. Peel shallots and place them in a pan with butter and sprinkle the sugar on top. Over med-high heat, sauté them for about 10 minutes, stir frequently until they start to brown, then transfer to baking dish and bake for 20 minutes, or until softened and browned.
  3. Bring a large pot of salted water to a boil and using the spaetzle maker or potato ricer, pour the batter a little at a time (in batches) through the holes and into the water. The spaetzle will cook quickly and is done after about 5-6 minutes, or when they float to the top of the water. As you remove them from the water, dip them in cool water to keep them from sticking.
  4. Transfer the finished spaetzle to a dish and set aside while you sauté the mushrooms in butter. Depending on the size of the shallots, you can leave them whole, or if they are really large, you can quarter them. Add them to the sautéing mushrooms and when mushrooms are golden, set them aside.
  5. Brown some more butter in the pan and sauté the spaetzle until the edges are crispy and a nice golden brown color. Toss in the lemon zest and add the mushrooms and shallots back in. Finish with the parsley and gruyere and salt and pepper to taste.

More Great Recipes: Rice & Grains|Vegetables|Side Dishes

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Comments (29) Questions (0)


over 2 years ago Burnt Offerings

Made this over the weekend as part of a German Mid Winter Feast dinner party with Venison Sauerbraten and braised red cabbage. It is phenomenal. I love that you can do everything in advance, and then brown the spaetzle al a minute and toss it all together. People RAVED.


over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I'm working on adapting this to a version made with quinoa flour. I'll let you know how it goes!


over 2 years ago DanaYares

I made this with a few additions... I added some rosemary to the spaetzle, and deglazed the shallot pan with some Marsala and a bit of butter and added the sauce to the dish. Really yummy!


over 3 years ago SJR

We made this last evening & it was a total knock-out, but we did a few things differently. First, we used a package containing a blend of dehydrated wild mushrooms, which we reconstituted in boiling water, according to the package directions. We also used a bag of frozen spaetzle that we had in the freezer instead of making the recipe here. Then, while browning the spaetzle in the butter, we added a little of the mushroom juice to it for added moisture & mushroom flavor. Next time, we plan to roast a head of garlic along with the shallots, & mixing it in with everything else. We put on our own choice of cheese - my husband used fresh parmesan & I used chunks of queso fresco (a mexican cheese) This dish is fantastic!!!


over 3 years ago TiggyBee

Thank you so much! Your version sounds delish!


about 4 years ago tduck

Completely innapropriate for a 90+ degree day, but what the heck. It was tasty, I would of liked some specific amounts on butter for browning etc, I'm sure I went overboard. Bit too much cheese, may substitute parmesean next time to further lighten it up, but overall yummy!


over 3 years ago TiggyBee

Sorry for the late reply - I'm happy you enjoyed it and Parmesan would be great too!


over 4 years ago Hark

Having never made spaetzle before (despite living in Germany for while), I was not prepared for the exponential expansion of the dough. My pan was not big enough to fry all the dumplings at once. Nonetheless, it was delicious. Rich (I'll probably cut the dough and cheese in half next time), but delicious. Thanks for this recipe!


over 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Wow! Talk about comfort food, indeed!


over 4 years ago Midge

Love spaetzle and with mushrooms, oh wow. This is going on my must-make list.


over 4 years ago VanessaS

I made this last night and everyone loved it - I'll definetly be making this again!


over 4 years ago TiggyBee

Thanks so much for the feedback Vanessa, I'm so happy you all enjoyed it!!


over 4 years ago Sagegreen

Congrats on the ep. I will make your recipe next time we do spaetzle.


over 4 years ago TiggyBee

Thanks so much Sagegreen!!


almost 5 years ago thirschfeld

I keep seeing this pop up and have been meaning to compliment you on a wonderful recipe. I learned to make spaetzle from an old Austrian chef I used to work for we used to put a little nutmeg in the dough. I love the sauteed mushrooms with this. I bet I would be out of this world served with a nice roast chicken.


almost 5 years ago thirschfeld

That should say " I bet this would be out of this world", not I, LOL


over 4 years ago TiggyBee

Thanks so much thirschfeld & you are hilarious!!


almost 5 years ago cheese1227

TiggyBee -- you seem to leave out the eggs from the batter. I just beat them in a seperate bowl and added them to the flour milk and salt before letting the batter rest for an hour. That right?


almost 5 years ago TiggyBee

So sorry!! Thanks for catching that. I need to be a better proofreader!! Yes, you did the right thing. I'll correct it now. Thanks so much!!


almost 5 years ago cheese1227

Great. I am making this for lunch and I am loving the smells of the sauted mushrooms and the caramelizing shallots.


almost 5 years ago TiggyBee

I agree!! I love the way my house smells whenever I make this! Many thanks!!


almost 5 years ago campagnes

I've always been attracted to spaetzle but have never tried it.. this sounds delicious!


almost 5 years ago TiggyBee

I really appreciate the lovely comments...Thanks everyone!!! : )


almost 5 years ago Sagegreen

One of my favs taken up to a whole new level!


almost 5 years ago aargersi

Abbie is a trusted source on General Cooking.

Yay - have been wanting to try spaetzle but had no idea how ... now I do! Thanks!


almost 5 years ago gingerroot

This looks really delicious...thanks for a great recipe!


almost 5 years ago Lizthechef

A wonderful recipe that can stand on its own as well as a side. Never made spaetzle - but you motivate me to try!


almost 5 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Wow! This looks fantastic.


almost 5 years ago SallyCan