Creamy mushroom sauce with spaetzle




  • 300 g spaetzle flour, alternatively 250 g spelt or wheat flour and 50 g durum wheat semolina
  • 1 tsp Kalamanak salt
  • Some turmeric for color
  • 150 ml sparkling mineral water
  • 150 ml vegetable milk​​​​​​​

Mushroom sauce

  • 1 tablespoon vegetable oil
  • 500 g mushrooms (mixed)
  • 1 red onion 
  • 1-2 cloves of garlic 
  • 2 tablespoons soy sauce 
  • 150 ml vegetable milk
  • 1 tsp vegetable broth 
  • 1 cup MyLove-MyLife Chef Fresh cooking cream
  • Pepper/Salt 
  • Fresh herbs 



Mix all ingredients in a large mixing bowl until smooth and let stand for 30 minutes. Then press or scrape the dough into a large pot of boiling salted water using a spaetzle press or over a scraping board. Once the spaetzle float to the top, they can be skimmed off.

Mushroom sauce

Wash and chop the mushrooms. Finely chop the onion and garlic. Heat the vegetable oil in a pan and sauté the mushrooms, onion and garlic. After a few minutes, add the remaining ingredients and let the sauce simmer. Season with salt, pepper and fresh herbs and serve with the spaetzle.


Recipe and photo:

you_did_pumpkinlove by Judith Bernert

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