Schwarzwälder Schinken & Spaetzle Skillet (rustic main)
Schwarzwälder Schinken & Spaetzle Skillet (rustic main)
Classic DishSchwarzwälder Schinken
Prep: 15 min • Cook: 20 min. A hearty one-pan dinner that tosses tender spaetzle with torn Schwarzwälder Schinken (Black Forest ham), sautéed mushrooms and slowly caramelized onion in a light cream sauce. Finished with chopped parsley and a crack of black pepper, this rustic German-inspired skillet is comforting, quick to make, and perfect for a family weeknight meal.
- Preparation time
- 15 min
- Cooking time
- 20 min
- Total time
- 35 min
- Servings
- 4
Instructions
Prepare
- 1If using dried spaetzle, cook according to package instructions, drain and set aside; fresh spaetzle can be used straight away.
- 2Slice mushrooms, thinly slice the onion, mince the garlic, tear the Schwarzwälder Schinken into pieces, and chop the parsley.
Cook
- 1Heat butter and olive oil in a large skillet over medium-high heat until butter foams.
- 2Add the sliced onion and a pinch of salt; cook slowly, stirring occasionally, until deep golden and caramelized, about 8–10 minutes.
- 3Increase heat to medium-high, add mushrooms and cook until their liquid evaporates and they turn golden, about 5–6 minutes.
- 4Stir in the minced garlic and torn ham and cook for 1–2 minutes until fragrant and the ham warms through.
- 5Pour in the stock and heavy cream, bring to a gentle simmer and let reduce for 2–3 minutes until slightly thickened.
- 6Add the cooked spaetzle to the skillet and toss to coat evenly in the sauce, heating through for 1–2 minutes.
- 7Season with black pepper, adjust salt if needed, grate a little nutmeg over the top, sprinkle with chopped parsley and serve straight from the pan.
Nutrition Information
- Calories
- 650 kcal
- Protein
- 30 g
- Fat
- 35 g
- Carbs
- 55 g
| Nutrient | Per serving |
|---|---|
| Calories | 650 kcal |
| Protein | 30 g |
| Fat | 35 g |
| Carbs | 55 g |
Tips
- Slice mushrooms thin and tear ham into bite-sized strips before cooking to ensure even, quick heating.
- Cook the onions slowly until deeply golden; this adds sweetness and depth to the cream sauce.
- Serve hot from the skillet with extra parsley and a grind of black pepper for fresh contrast.
