Mushroom and Mustard Spaetzle

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This is an excellent recipe, especially with the Schnitzel. I think I found an easy way to make the Spaetzle (for me, anyway. I was tired of using a colander, etc. I cleaned out a wide-mouth plastic squirt bottle of ketchup and poured the batter into that. Turn it upside down and squeeze and you have a great Spaetzle dispenser! If you want the Spaetzle bigger just make the hole bigger, but the standard hole size worked great for me! Enjoy!

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This recipe along with the Pork Schnitzel have always been a favorite. It took them both to a Sound of Music Sing A Long picnic and again, as always, it was a big hit. Thank you so much for keeping my friends impressed with my cooking!!!

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Absolutely BRILLIANT, Tyler!! I made this Mushroom & Mustard Spaetzle along with your Pork Schnitzel, and some steamed brussel sprouts for my husband and I this evening. What a hit!!! These recipes are going right into our favorites file.

Thank you Tyler!!

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this is a very good, basic, and pretty traditional Spaetzle recipe. It's also pretty much fool proof and not as time consuming as you might think. The basic Spaetzle can be used in a lot of different recipes as well, and not just with the excellent cream/mustard sauce.

There are several ways to actually make the Spaetzle dumplings depending on how skilled you are or what tools you have. I have used a big flat grater in the past, but now I use a potato ricer. Just spoon a big blob of batter into the ricer, extrude it into the boiling water, and slice any excess off the ricer with a knife to reload.

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Spaetzle are made with a thick batter NOt a dough! The thick batter is poured into the Spaetzle maker, you run it back and forth and the batter drops into the salted, simmering water. If you do not have a Spaetzle maker, spoon the thick batter (thicker than pancake batter onto a board and scrape off "ribbons" of batter with a chef knife into the simmering water.

B.J Cooks (former cooking teacher

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this recipe is so *BOMB* -- my family & friends LOVED it! i felt like a freakin' gourmet!

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Didn't add the mushrooms, but this was the best homemade spaetzle recipe I've made. Flavors of the sauce were great, and the spaetzle itself turned out wonderfully well. It's a tad time-consuming, but worth it.

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Excellent easy recipe. A meal by itself! Double the spaetzle recipe for sure!

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T-Flo, you've done it again! Amazing! Even the unadventurous eaters in my family raved over this one. I used my new spaetzle maker, which made this recipe a breeze. I only have one suggestion... if you are cooking for 4-6 people, you may want to bump up the amount of spaetzle noodles by 1.5 times or so. These seemed like small serving sizes. However, this was delicious. I will definitely make this again and again ... and again.

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Super delicious! My German friend ended up stopping by and she was surprised I was making Spaetzle. She said if mine didn't come out good she has a good recipe I can have. After she tasted it, she didn't feel I needed her recipe. I didn't use the cream or the mustard. I added it to my sauted mushrooms and let the spaetzle get crispy and take on the mushroom flavor. Served under pork loin. Yum.