Browned Crispy Spaetzle with Caramelized Shallots and Mushrooms

By TiggyBee
November 15, 2010
34 Comments


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
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • 1 pound fresh mushrooms, sliced (any type works)
  • 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°F. 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, fine colander, 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 to 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.

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Reviews (34) Questions (0)

34 Comments

Catherine L. November 6, 2017
Hey there,<br /><br />How much butter do you usually use when sauteeing the shallots? Thanks!
 
Author Comment
TiggyBee November 7, 2017
Hey! I usually use about 1/4 of a stick, give or take. I sometimes pour a bit of olive oil to the mix as well. Hope you’ll enjoy if you make this. Thanks!!
 
Author Comment
TiggyBee November 7, 2017
You can easily eyeball the amount of butter, and add more or less as needed.
 
Catherine L. November 14, 2017
Great, thanks! Also, I had a bit of trouble with my spaetzle sticking when I sauteed it in butter; how much do you typically use? Is it just an issue of using more fat to prevent sticking, or do you have any strategies? Thanks! It was delicious!
 
Author Comment
TiggyBee November 15, 2017
Oh gosh, so sorry they were sticking. You know, I’ve never really thought of it before, but I’ve always used a well seasoned, vintage cast iron skillet for this. I’m sure more fat can be added as needed, but really, I think it’s the pan. Thanks so much for letting me know and I’m so glad you liked it!
 
Burnt O. February 25, 2013
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.
 
boulangere January 30, 2013
I'm working on adapting this to a version made with quinoa flour. I'll let you know how it goes!
 
DanaYares December 26, 2012
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!
 
SJR April 15, 2012
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!!!
 
Author Comment
TiggyBee April 17, 2012
Thank you so much! Your version sounds delish!