Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3 large eggs
  • 1/2 cup (120ml) whole milk
  • 1 tsp (6g) salt
  • 1/4 tsp (1.5g) ground nutmeg
  • 1 lb (450g) mixed mushrooms (cremini and shiitake), sliced
  • 2 tbsp (28g) unsalted butter
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup (240ml) low-sodium beef broth
  • 1/2 cup (120ml) light cream
  • 1 cup (115g) shredded Gruyère cheese
  • 2 tbsp (8g) fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Combine flour, eggs, milk, salt, and nutmeg in a large bowl. Whisk vigorously for 3-5 minutes until the batter is glossy and thick. Let the batter rest for 10 minutes.
  2. Bring a large pot of salted water to a gentle simmer. Use a spaetzle press or colander to push the batter into the water in small droplets.
  3. Once the noodles float to the surface (approximately 2-3 minutes), remove them with a slotted spoon and set aside.
  4. Heat butter in a skillet over medium-high heat. Add sliced mushrooms and cook undisturbed for 3-4 minutes until deeply browned.
  5. Stir in diced onion and minced garlic, cooking until translucent.
  6. Pour in the beef broth and simmer until the liquid has reduced by half.
  7. Stir in the light cream and shredded Gruyère cheese, whisking until the sauce is velvety and cohesive.
  8. Fold the cooked spaetzle into the sauce and garnish with chopped fresh parsley.