Egg Noodles (Spätzle) with cheesy shiitake mushrooms and broccoli sauce

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.

Egg Noodles (Spätzle) with shiitake mushrooms and broccoli sauce

Easy Egg Noodles (called Spaetzle) Recipe with delicious shiitake mushrooms, fresh broccoli and sesame seeds. Egg noodles are a popular food choice in German-speaking countries (like Austria and Germany) as well as Central European countries like Hungary. They are enjoyed in soups, with meats and vegetables and variety of sauces. Called “Spätzle“ in German, this type of noodles was allegedly 1st produced by spelt flour only. It was consumed predominantly by poorer populations until it gained popularity as food during special occasions. Currently, the amounts of egg noodles being produced for European speaking populations amounts to tons per year. We just love our egg noodles.
Today I’m sharing a recipe that my family loves – calls for shiitake mushrooms, broccoli and a white creamy -cheesy sauce. It can be vegan too if soy/oat cream is used.

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 sauce

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Egg Noodles (Spätzle) with shiitake mushrooms and broccoli sauce

Egg Noodles (Spätzle) with shiitake mushrooms and broccoli in a cheesy sauce

Delicious and quick dinner with fresh egg noodles (Spätzle), shiitake mushrooms and broccoli in a cheesy (or oat cream) sauce.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine European, German
Servings 4 people

Equipment

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 (3.5 oz) sour cream (mascarpone cheese) (or 150 ml oat cream)
  • 2 tbsp. all purpose flour, unbleached
  • 400 ml water/broth
  • 1 tbsp. all spice (or 1 bullion cube)
  • 2 tbsp. fresh oregano, chopped for sprinkling
  • 2 tbsp. sesame seeds (unbleached) for sprinkling
  • 2 tbsp. sesame seeds oil optional

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 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 (mascarpone cheese/ oat cream). Mix well on lowest heat for 3-5 minutes and remove from stove. Add sesame oil.
  • 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

Substitutions
  • 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 
Tips
  • 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. 
Keyword broccoli, egg noodles, shiitake mushrooms
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1 Comment

  1. Sally B.
    December 12, 2023 / 11:49 am

    5 stars
    Love shiitake mushrooms, didn’t have broccoli and skipped that. Added Italian seasoning, it was delicious.

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