Easy Egg noodles (called Spätzle in German) with delicious shiitake mushrooms and broccoli in a cheesy sauce. Delicious quick and easy dinner that you can make on workdays.
Easy Egg Noodles (Spätzle) with shiitake mushrooms, fresh broccoli, and a sprinkle of sesame seeds – a simple, hearty dish inspired by Central European comfort cooking.
Egg noodles, known as Spätzle in German, are a beloved staple across German-speaking countries like Austria and Germany, as well as much of Central Europe, including Hungary. Traditionally, Spätzle was made with spelt flour and was once considered a humble meal, mostly enjoyed by rural communities. Over time, it became a cherished dish for family gatherings and festive occasions. Today, it’s produced by the ton across Europe – a true testament to how much we adore our egg noodles!
This version is one of my family’s favorites: tender noodles tossed with shiitake mushrooms, crisp broccoli, and a creamy, cheesy white sauce. It’s comforting, wholesome, and easy to adapt – simply swap in soy or oat cream to make it fully vegan.
Check out these epic (and extra easy) German Stuffed Mushrooms (Vegetarian).
INGREDIENTS
- Spätzle (cooked) – cooked, egg noodles, preferably organic origin. Frozen, gluten-free or dried egg noodles can be used too.
- Red onions/shallots – I prefer red onions or shallots as a base. As they add a delicate sweetness to the meal.
- Shiitake mushrooms – fresh, chopped shiitake mushrooms. Or alternatively use dried (rehydrated) mushrooms.
- Broccoli – preferably use fresh broccoli (I add the stem to my daily juices to avoid waste). Alternatively, frozen broccoli works too.
- Sesame seeds – whole sesame seeds to make the taste even better.
- Sesame seed oil – makes the sesame seeds taste stronger. Add towards the end of cooking, when temperature of dish is below boiling.
- Sour cream (or Oat cream for non-fat version/vegan) – traditionally sour cream or mascarpone cheese is used. However, I’ve used oat cream with the same success.
- All spice – I like to add a tbsp. or organic all spice or a bouillon cube to the sauce. If you do not have one on hand, add salt, black pepper to state, paprika and thyme powder.
- Oregano – freshly chopped oregano or parsley works great as topping at the end. Or substitute with parsley.
- Water/broth – for cooking egg noodles in and the sauce
Are Egg Noodles gluten-free?
Egg noodles are traditionally produced from wheat which is rich in gluten. However, there are some gluten-free versions on the market as well (see for example on Amazon).
Egg Noodles (Spätzle) with shiitake mushrooms and broccoli in a cheesy sauce
Equipment
- 1 cooking pan
- 1 sauce pan
- 1 Knife
Ingredients
Egg noodles
- 1 pack fresh egg noodles (cooked) (approx. 300g/10 oz)
- 1 liter water for cooking egg noodles
Sauce
- 4-6 tbsp. olive oil
- 3 shallots (or one red onion, medium)
- 200 g shiitake mushrooms (approx. 7 oz)
- 1 medium broccoli head – florets needed (approx. 400g/14 oz)
- 100 g sour cream (or mascarpone cheese),
- 2 tbsp. all purpose flour, unbleached
- 400 ml water/broth
Seasoning
- 1 tbsp. all spice (or 1 bullion cube)
- 2 tbsp. fresh oregano, chopped for sprinkling
- 2 tbsp. sesame seeds (unbleached) for sprinkling
Instructions
Egg noodles
- In a large cooking pan add 1 liter of water and bring to a boil. Add egg noodles and reduce heat. Remove from water when they start resurfacing (approx. 10 minutes on medium/low heat).
Sauce
- In a large sauce pan add 2 tbsp. olive oil, flour and cook on low heat until slightly browned (1-2 minutes). Then add water, all spice (bullion cube) and bring to a boil.
- Reduce heat (sauce should not be boiling) and add sour cream. Mix well on lowest heat for 3-5 minutes and remove from stove.
- In a non-stick pot add chopped shallots and remaining olive oil – sauté until soft. Then, add chopped shiitake mushrooms and cleaned broccoli florets.
- Sauté for another 10 minutes on low heat (under a lid). Add a few tbsp. of water to prevent from burning, if needed.
- Combine sauce with sautéed vegetables in the large saucepan. Next, add cooked egg noodles, mix well. Sprinkle with oregano, sesame seeds and serve warm.
Notes
- fresh egg noodles – frozen or dried
- fresh broccoli – frozen broccoli
- fresh shiitake mushrooms – dried, rehydrated mushrooms
- fresh oregano – dried oregano or parsley leaves
- sour cream – mascarpone cheese or oat cream
- prepare egg noodles towards the end of cooking and add them in the sauce right after they have been cooked in water. Otherwise they get sticky and soggy.
Nutrition
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Love shiitake mushrooms, didn’t have broccoli and skipped that. Added Italian seasoning, it was delicious.