Deep sauté pan filled with homemade Spaetzle with Garlic Butter Mushrooms and Baby Kale.

Spaetzle with Garlic Butter Mushrooms and Baby Kale | Simple Sundays

Spaetzle with Garlic Butter Mushrooms and Baby Kale can be whipped up in minutes – perfect for weeknight cooking. You’ll want to make these easy homemade German egg dumplings/noodles every day!

Deep sauté pan filled with homemade Spaetzle with Garlic Butter Mushrooms and Baby Kale.
Spaetzle with Garlic Butter Mushrooms and Baby Kale | Simple Sundays

Spaetzle with Garlic Butter Mushrooms and Baby Kale is pure comfort! You’ll want to make these easy homemade German egg dumplings/noodles every day!

Deep sauté pan filled with homemade Spaetzle with Garlic Butter Mushrooms and Baby Kale.

It was one of those weeks. The kind when the darkness of early morning revealed dark rain clouds that hovered low, with steady rain humming outside the window, cleansing the sidewalks. The kind when business travel meant FaceTime around meetings. The kind when the school office called to let you know your son got hurt in PE, and you scurried from doctor appointments to X-rays to theatre rehearsal pick up in the pouring rain. The kind when all you wanted to do was sit on the floor and cuddle with the new kitty of the house and feel her tiny purrs against your chest.

By the time the week came to an end, and the sun peeked behind the clouds, I realized that I had not cooked in a while. I mean, I did cook, but not the kind of cooking I enjoy. It was the here-you-go-this-counts-as-dinner kind of cooking, and not at all the same, except for the mess I always manage to create in the kitchen.

Fresh garlic cloves on a wooden cutting board with a chef's knife.

Fresh mushrooms on a counter top with a chef's knife.

Once things calmed a bit, I had my chance. Spaetzle has been on my mind for weeks, and mushrooms, too – two of my daughter’s absolute favorite things. The last time I shared spaetzle with you, it was around this time last year, fragrant with brown butter and pumpkin. This time, I knew I wanted to make another fall-perfect side dish, one to go with some of the chicken breast that was roasting in the oven.

Dry ingredients for spaetzle in a glass bowl with a whisk.

White bowl filled with Spaetzle with Garlic Butter Mushrooms and Baby Kale.

If you’ve never tackled homemade noodles, I am convinced that spaetzle should be your introduction. You can seriously whip up these tender dumplings in 10 minutes, and with just a few minutes more, toss them with some buttery garlic mushrooms, baby kale, and a touch of pancetta – to be honest, my family gobbled these Spaetzle with Garlic Butter Mushrooms and Baby Kale with such gusto that I probably could have skipped the roast chicken altogether.

Deep sauté pan filled with homemade Spaetzle with Garlic Butter Mushrooms and Baby Kale.

I guess we all needed a bit of comfort food after the long week.

White bowl filled with Spaetzle with Garlic Butter Mushrooms and Baby Kale.

Note on spaetzle makers:

While you don’t necessarily need a spaetzle maker to make Spaetzle with Garlic Butter Mushrooms and Baby Kale (a colander also works), it makes quick work of the process, and frankly, when it comes to making homemade noodles, I’ll often reach for this before a pasta maker because it is so easy! I highly recommend getting a stainless steel spaetzle maker— my first one had a plastic hopper that melted from the heat. An all stainless steel kind will hold up better.

Disclosure: There are affiliate links in this post.

More recipes for delicious comfort food:

Instant Pot Beef Nilaga (Filipino Beef and Vegetable Soup)
Quinoa Stuffed Pork Tenderloin
Pressure Cooker Creamy Rotisserie Chicken and Wild Rice Soup
Chicken Parmesan Meatballs
Filipino-style Picadillo Bowls
Filipino Chicken Adobo

Spaetzle with Garlic Butter Mushrooms and Baby Kale

Spaetzle with Garlic Butter Mushrooms and Baby Kale is pure comfort food, and a side dish that will go with just about everything. This German egg dumpling is so easy, you’ll be tempted to make these homemade noodles every day!
Deep sauté pan filled with homemade Spaetzle with Garlic Butter Mushrooms and Baby Kale.
Print This Pin This
5 from 1 vote
Course Main Course, Side Dish
Cuisine German
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 646kcal

Ingredients

  • 2 1/4 cups all purpose flour
  • 1 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • pinch ground nutmeg
  • 3 large eggs
  • 3/4 cup buttermilk
  • 3 tablespoons olive oil
  • 8 oz crimini mushrooms sliced
  • 5 tablespoons unsalted butter divided
  • 2 oz diced pancetta
  • 4 cloves garlic minced
  • 2 1/2 cups baby kale
  • kosher salt to taste
  • freshly ground pepper to taste

Instructions

  • Make the spaetzle dough by whisking together the flour, salt, pepper and nutmeg in a large bowl. In a separate small bowl, beat the eggs and buttermilk until well combined. Add the egg mixture to the flour, and using a wooden spoon or spatula, gently stir together until you have a sticky dough. Depending on your eggs and buttermilk, you may find that your dough is too thick. If that is the case, add a little more buttermilk, about a tablespoon at a time, until the sticky dough is the consistency of a thick pancake batter. Let the dough sit in the refrigerator while you bring some water to a boil. This can even be done the night before.
  • Bring a pot of salted water to a boil. Using a spaetzle maker or colander, pass the dough through the holes and drop it into the water. The dumplings will cook quickly and float to the top. Use a slotted spoon to retrieve the spaetzle. Set aside in a colander or sieve to drain.
  • Melt 2 tablespoons of butter in the olive oil in a deep sided sauté pan over low heat. Add the mushrooms, seasoning lightly with salt. Cook until the mushrooms are tender. Add the pancetta, garlic and remaining butter, and cook until the pancetta is crispy and the garlic is fragrant. Stir in the spaetzle and baby kale, and season to taste with salt and pepper. Serve immediately.

Nutrition

Calories: 646kcal | Carbohydrates: 63g | Protein: 18g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 174mg | Sodium: 792mg | Potassium: 681mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4875IU | Vitamin C: 51.2mg | Calcium: 163mg | Iron: 4.8mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Pamela Caldwell

    5 stars
    I would like to do a meatless version, do you recommend just leaving the meat out or replacing it with something else?

    Reply
    • Liren Baker

      Hi Pamela, yes, you can easily leave out the pancetta and make this meatless! I would add a small splash of soy sauce or Worcestershire sauce to the mushrooms to give it a little extra flavor. Hope this helps!!

      Reply
Kitchen Confidante®

Kitchen Confidante uses cookies to serve you the best possible experience. By using our website, we understand that you accept their use and agree to our cookie policy.

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close