Spaetzle With Mushrooms in Cream Sauce
A traditional German pasta dish from Northern Italy, spaetzle is served in a rich mushroom and cream sauce, perfect for cool weather.
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Instructions
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Start boiling a large pot of water for the pasta.
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Melt 2 tablespoons butter in a large pan over medium-low heat; sauté minced garlic and shallot until transparent (1-2 minutes).
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Add mushrooms, sauté until softened and slightly browned (about 3 minutes), then transfer to a bowl and keep warm.
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Add 1 tablespoon coarse sea salt to the boiling water, then cook the pasta 2 minutes less than package instructions. Drain, rinse quickly in cold water, then drain again thoroughly.
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Melt the remaining 2 teaspoons butter in the same pan over low heat. Add the spaetzle and mushroom mixture, then cook over medium heat, stirring, until the spaetzle is slightly browned (about 2 minutes).
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Stir in the cream, cook over low heat until heated through and slightly thickened (about 1 minute), then season with salt and pepper.
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Transfer to a serving platter and garnish with minced parsley or chives. Serve immediately.