Dairy-Free Spaetzle with Mushroom Gravy
Homemade German spaetzle made dairy-free and served with a rich and savory mushroom gravy.
Ingredients
- 2 cups All-purpose flour
- 2 large Eggs
- 1/2 cup Water
- 1/2 teaspoon Salt
- about 450 g Mushrooms
- 1/2 medium Onion
- 2 cloves Garlic
- 1 1/2 cups Vegetable broth
- 1 tablespoon Soy sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, whisk together flour, eggs, water, and salt until a smooth batter forms. Let the batter rest for 15 minutes.
- 2Bring a large pot of salted water to a boil. Using a spaetzle maker or a slotted spoon, drop small portions of the batter into the boiling water.
- 3Cook spaetzle for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
- 4In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic and cook until softened, about 5 minutes.
- 5Add sliced mushrooms to the skillet and cook until browned and softened, about 8-10 minutes.
- 6In a small bowl, whisk together vegetable broth, soy sauce, and cornstarch. Pour the mixture over the mushrooms and cook, stirring constantly, until the gravy thickens.
- 7Add the cooked spaetzle to the skillet and toss to coat with the mushroom gravy. Garnish with fresh parsley.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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