Creamy Mushroom Spätzle with Thyme (Vegetarian)
Creamy Mushroom Spätzle with Thyme (Vegetarian)
Classic DishSpätzle
Prep: 15 min • Cook: 20 min. Earthy mixed mushrooms and shallots are sautéed with fresh thyme, deglazed with white wine or vegetable stock, and finished with cream and a touch of lemon before being folded through freshly cooked spätzle for a fragrant, vegetarian main or a hearty side.
- Preparation time
- 15 min
- Cooking time
- 20 min
- Total time
- 35 min
- Servings
- 4
Instructions
Spätzle
- 1Bring a large pot of salted water to a gentle boil and keep at a steady simmer.
- 2Add the fresh spätzle and cook according to package instructions until tender, about 2–4 minutes; drain and keep warm.
Mushroom sauce
- 1Heat the butter and olive oil in a large skillet over medium-high heat until shimmering.
- 2Add the sliced shallots and cook 1–2 minutes until translucent, then add the mushrooms in a single layer.
- 3Cook mushrooms without stirring too much for 4–6 minutes, allowing them to brown and release liquid; stir and continue until most liquid has evaporated.
- 4Add the thyme leaves and cook 30 seconds, then deglaze the pan with the white wine or vegetable stock, scraping up any browned bits.
- 5Reduce the liquid by half, then stir in the cream and simmer gently 2–3 minutes until slightly thickened.
- 6Season with salt, pepper, and lemon zest and juice; adjust seasoning to taste.
Finish
- 1Fold the cooked spätzle into the mushroom cream sauce and toss gently over low heat until heated through and coated.
- 2Divide between plates, sprinkle with chopped parsley and a few extra thyme leaves, and serve immediately.
Nutrition Information
- Calories
- 551 kcal
- Protein
- 18 g
- Fat
- 30 g
- Carbs
- 56 g
| Nutrient | Per serving |
|---|---|
| Calories | 551 kcal |
| Protein | 18 g |
| Fat | 30 g |
| Carbs | 56 g |
Tips
- Slice mushrooms evenly so they cook at the same rate and caramelize for better flavor.
- Avoid overcrowding the pan when sautéing mushrooms to ensure they brown instead of steaming.
- Serve straight away with extra lemon and thyme to brighten the creamy mushroom sauce.
