Hungarian Mushrooms with Spaetzle Sptzle
Indulge in the rich, comforting flavors of Hungarian Mushrooms with Spaetzle, a dish that transforms humble ingredients into a luscious, soul-warming meal. This recipe features tender cremini mushrooms simmered in a velvety paprika-spiced sour cream sauce, perfectly balanced with hints of soy sauce and dill for a unique umami twist. Paired with homemade spaetzle, small German-style egg noodles that are delightfully chewy and butter-coated, this meal is a true culinary fusion. Ready in just under an hour, it’s both hearty and elegant, making it an ideal choice for weeknight dinners or special occasions. Garnished with fresh parsley and served piping hot, this satisfying recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 1 pound, sliced Cremini mushrooms
- 1 tablespoon Paprika
- 2 teaspoons Dried dill
- 2 tablespoons Soy sauce
- 2 cups Vegetable broth
- 1 cup Sour cream
- 2 tablespoons Flour
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped (optional, for garnish) Fresh parsley
- 2 cups All-purpose flour
- 4 large Eggs
- 0.5 cup Milk
- 0.5 teaspoon Salt (for spaetzle dough)
- 2 tablespoons Butter (for tossing spaetzle)
Instructions
In a large skillet or dutch oven, melt 4 tablespoons of butter over medium heat. Add the diced onion and cook for 5 minutes until softened.
Add the minced garlic and sliced mushrooms. Cook for 8-10 minutes until the mushrooms release their moisture and it evaporates, stirring occasionally.
Stir in the paprika, dried dill, and soy sauce. Cook for 1 minute to toast the spices.
Pour in the vegetable broth, bring to a gentle simmer, and cook for 10 minutes to allow flavors to meld.
In a small bowl, mix the sour cream with 2 tablespoons of flour to form a paste. Slowly stir this mixture into the skillet, ensuring no lumps form.
Simmer for an additional 5 minutes until the sauce thickens. Season with 0.5 teaspoon each of salt and black pepper. Keep warm on low heat.
To make the spaetzle, combine 2 cups of flour, 4 large eggs, 0.5 cup of milk, and 0.5 teaspoon of salt in a medium bowl. Mix until smooth; the batter should be thick but pourable.
Bring a large pot of salted water to a boil. Using a spaetzle maker or a colander with large holes, press the batter into the boiling water. Work in batches if necessary.
Cook the spaetzle for 1-2 minutes. Once the pieces float to the surface, remove them with a slotted spoon and transfer to a bowl.
Toss the cooked spaetzle with 2 tablespoons of butter to prevent sticking.
To serve, spoon the Hungarian mushroom sauce over a generous portion of spaetzle. Garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 1319 mg | 57% | |
| Total Carbohydrate | 72.9 g | 27% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 11.1 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 219 mg | 17% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1053 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
