Michelin-Star German Snack: Creamy Mushroom Spätzle with Crispy Onions

Allergens

Dairy, Gluten (in Spätzle), Wheat

Ingredients

• 200g fresh Spätzle (or homemade)
• 100g cremini mushrooms, sliced
• 2 cups heavy cream
• 1 yellow onion, thinly sliced
• 1 cup panko breadcrumbs
• 1/4 cup all
• purpose flour
• 1/4 cup grated Parmesan cheese
• 3 cloves garlic, minced
• Salt and pepper, to taste
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil

Instructions

1. a. In a large pot, boil salted water and cook Spätzle according to package instructions or recipe for homemade Spätzle. Drain and set aside. b. In another pot, melt butter over medium heat. Add garlic and sauté until fragrant. c. Add sliced mushrooms and sauté until tender. Gradually pour in heavy cream, stirring continuously to combine. Bring to a simmer and let cook for 5 minutes, or until slightly reduced. Season with salt and pepper to taste. d. In a shallow dish, mix panko breadcrumbs and flour. Season with salt and pepper. Dip sliced onions in the mixture, shaking off excess, then deep fry in hot vegetable oil until crispy and golden brown. Remove from oil and drain on paper towels. e. Plate the cooked Spätzle, pouring the creamy mushroom sauce generously over it. Top with crispy onions and sprinkle Parmesan cheese for extra flavor.

Chef’s Insight

The combination of creamy mushroom sauce and crunchy onions creates a delicious contrast in texture that complements the softness of Spätzle, making it a perfect comfort food.

Notes

This dish can be customized with different types of mushrooms or onions according to your preference.