German Vegetarian Lunch: Mushroom Stroganoff with Spätzle and Grilled Asparagus

Allergens

Dairy, Eggs, Wheat

Ingredients

• 2 cups white button mushrooms
• 1 medium onion
• 2 cloves garlic
• 1 cup sour cream
• 1/2 cup vegetable broth
• Salt and pepper to taste
• 2 cups fresh asparagus
• 4 tbsp butter
• 1 recipe Spätzle (see below)
• Fresh parsley for garnish Spätzle Recipe:
• 1 cup all
• purpose flour
• 2 large eggs
• Salt to taste
• Nutmeg to taste

Instructions

1. Prepare the Spätzle dough by mixing the flour, eggs, salt, and a pinch of nutmeg in a bowl until smooth. Let it rest for 30 minutes.
2. Clean and slice the mushrooms and onions. Mince the garlic.
3. Heat 2 tablespoons of butter in a large skillet over medium heat. Add the mushrooms, onions, and garlic, sautéing until tender.
4. Pour in the vegetable broth and let it simmer for 5 minutes. Stir in the sour cream and season to taste with salt and pepper. Keep warm.
5. Boil a pot of salted water. Press the Spätzle dough through a colander or Spätzle maker into the boiling water. Cook until they float to the surface, about 2 3 minutes. Drain and set aside.
6. Preheat a grill or grill pan. Toss the asparagus with remaining butter, salt, and pepper. Grill for 4 5 minutes until tender yet slightly crisp.
7. Serve the mushroom stroganoff over Spätzle, garnish with fresh parsley, and serve alongside grilled asparagus.

Chef’s Insight

The combination of creamy stroganoff, fluffy Spätzle, and tender asparagus creates a satisfying and flavorful German-inspired vegetarian lunch.

Notes

This recipe makes 4 servings as written; adjust the ingredients if you'd like to make more or fewer servings.