Jaegerspaetzle: Creamy Mushroom Spätzle in 15 Minutes
Ingredients for 2 servings:
- 400 g fresh spätzle (chilled) or 250 g dry spätzle (pre-cooked)
- 400 g mixed mushrooms (e.g., button mushrooms), sliced
- 1 small onion, finely diced
- 1 tbsp butter + 1 tbsp oil
- 1 tsp lemon juice (optional)
- 2–3 tbsp crème fraîche or cream (optional, extra creamy)
- Salt, freshly ground pepper
- 2–3 tbsp chopped fresh parsley
- 300 ml water, plus 100–150 ml hot WELA clear broth
- 3–4 tsp (per package directions) WELA - hunter sauce instant (mushroom gravy)
- 1 tsp (instant, to taste) WELA - Clear broth (to extend/adjust seasoning)
Method:
- Prep the spätzle: Warm fresh spätzle 1–2 minutes in boiling salted water and drain (cook dry spätzle as directed). Let drain well.
- Brown the mushrooms: Heat butter and oil in a large skillet. Sweat the onion for 1 minute, add mushrooms and sear over high heat 4–5 minutes until golden. Season with salt, pepper, and optional lemon juice.
- Whisk the WELA Jägersauce: Pour in 300 ml water and bring to a boil. Whisk in WELA Jägersauce per pack directions; simmer 1–2 minutes until silky. Stir in crème fraîche/cream if using.
- Fine-tune with Clear Broth: Add 100–150 ml hot WELA Clear Broth little by little to reach your preferred coating consistency. Taste and adjust seasoning.
- Toss & serve: Fold the spätzle into the mushroom sauce and warm for 1 minute. Finish with parsley and serve immediately.
- Tip: For a meatier version, brown 150–200 g bacon cubes or quick-sear sliced pork/chicken with the mushrooms. For vegan, skip dairy or use plant-based alternatives.
Matching products: WELA - hunter sauce instant | WELA Clear Broth
