Spaetzle with Mushrooms and Swiss Sauce

I’m still going crazy for spaetzle. The other night I started off making a mushroom paprikash and spaetzle recipe that I had found online. After mixing up the spaetzle batter and chopping all the mushrooms and onions, I realized that I hadn’t read the instructions well enough and I didn’t have half the ingredients.

So it was time to improvise! I knew spaetzle would be good with mushrooms and onions no matter what, so I just needed some kind of sauce to add richness and flavor and bind everything together.

I found a nice block of Swiss cheese hiding out in my fridge (I had bought it for a recipe I never ended up making), threw together a quick bechamel, and grated the Swiss into it.

The result was like a hearty mushroom-y mac and cheese, except with the tangy flavor of Swiss and the tender springiness of the fresh spaetzle. It was a lot of fun to put together and it tastes great!

Print Recipe

Spaetzle with Mushrooms and Swiss Sauce

Creamy Swiss bechamel, savory sauteed mushrooms, and fresh, springy spaetzle! A hearty treat for a cold night!

Prep Time

15

Cook Time

45

Servings

servings

Ingredients

• 1 lb mushrooms, sliced
• 1 medium onion, diced
• 1 tbsp olive oil
• 2 tbsp minced garlic
• 3/4 tsp salt
• 3/4 tsp pepper
• 1/4 cup butter
• 1/4 cup flour
• 1 1/2 cup milk
• 4 oz grated Swiss

Prep Time 15 Cook Time 45 Servings servings Ingredients 1 lb mushrooms, sliced 1 medium onion, diced 1 tbsp olive oil 2 tbsp minced garlic 3/4 tsp salt 3/4 tsp pepper 1/4 cup butter 1/4 cup flour 1 1/2 cup milk 4 oz grated Swiss

Instructions

1. Start by making your spaetzle batter so that it's ready to go when you need it. You can find the recipe for that in the link in the description above.
2. Heat olive oil in a large skillet over medium high heat. Add onions and cook until just beginning to soften, then add in mushrooms and stir to combine. Continue to cook until mushrooms begin to brown and release their juices. Add in minced garlic for the last minute. Once everything is cooked, set skillet aside for later.
3. In a large saucepan, heat butter until just beginning to foam. Dump in flour and whisk constantly. This mixture will turn into a paste that you'll keep whisking for a minute or two longer until it turns a little brown. Congratulations! You've just made a roux!
4. Now add the milk by the 1/2 cup, whisking constantly with each addition. Let the mixture thicken for a minute or two on high heat, continuing to whisk so that it doesn't stick to the bottom of your pot.
5. Dump in the grated swiss, stirring constantly until completely melted and incorporated into a smooth sauce. Set the sauce aside.
6. Boil your spaetzle, according to instructions. Combine fresh spaetzle, mushroom mixture, and Swiss sauce and enjoy!