Dive into the heart of German cuisine with our irresistible Jägerspatzle, a delightful dish that combines fluffy dumplings with savory mushrooms for a comforting meal that will warm your soul. This recipe is not just about food; it’s an experience that brings the rustic charm of Germany right to your dining table. Imagine sinking your fork into perfectly cooked spätzle, enveloped in a rich, buttery mushroom sauce, and topped with a sunny-side-up egg that adds a touch of elegance. Whether you’re looking to impress guests or simply indulge in a hearty meal, this dish promises to be a showstopper. Ready to embark on a culinary adventure? Let’s get cooking!
Ingredients
- 2 cups flour
- 4 eggs
- 1/2 cup milk
- 1 cup mushrooms, sliced
- 1/2 onion, chopped
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine flour, 3 eggs, milk, and a pinch of salt. Whisk until a smooth, slightly sticky dough forms with no lumps.
- Let the dumplings dough rest for 10-15 minutes at room temperature to allow gluten to relax.
- Bring a large pot of salted water to a gentle boil while preparing the dough.
- Using a spätzle maker, colander, or large-holed slotted spoon, press small portions of the dough directly into the boiling water, creating small irregular dumpling shapes.
- Cook the spätzle for 2-3 minutes until they float to the surface, then remove with a slotted spoon and set aside.
- In a large skillet, melt butter over medium heat and sauté chopped onions until translucent and slightly golden.
- Add sliced mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and become golden brown.
- Season the mushrooms with salt and pepper, stirring occasionally to ensure even cooking.
- Add the cooked spätzle to the mushroom mixture and gently toss to combine, allowing the dumplings to absorb the buttery mushroom flavors.
- In a separate small pan, quickly fry the remaining egg sunny-side up to serve as a topping.
- Plate the Jägerspatzle, top with the fried egg, and garnish with fresh chopped parsley if desired.
Tips
- Rest the Dough: Allowing the dumpling dough to rest for 10-15 minutes is crucial. This helps the gluten relax, resulting in lighter and fluffier spätzle.
- Use a Spätzle Maker: If you have one, a spätzle maker is the best tool for creating the perfect dumpling shapes. If not, a colander or large-holed slotted spoon will work just fine!
- Salt the Water Generously: Make sure to salt the boiling water well; this is your chance to season the dumplings from the inside out.
- Don’t Overcrowd the Pot: When cooking the spätzle, avoid overcrowding the pot. It’s better to cook in batches to ensure they cook evenly and don’t stick together.
- Sauté the Onions and Mushrooms: Take your time sautéing the onions and mushrooms until they are golden brown; this enhances their flavor and adds depth to the dish.
- Garnish for Presentation: A sprinkle of fresh parsley not only adds color but also a fresh flavor that complements the richness of the dish beautifully.
- Fried Egg Topping: The sunny-side-up egg is optional but highly recommended! It adds a creamy richness that elevates the dish to a whole new level.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 15g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 210mg
