Spelt Spaetzle with Roasted Garlic and Mushrooms

Roasted Garlic Spelt Spaetzle with Mushrooms is a stovetop dinner built on soft, hand-cut spaetzle and sweet roasted garlic folded through a skillet of browned mushrooms. The spelt flour gives the noodles a nutty bite, lighter than standard wheat dumplings.

Roasting a whole head of garlic first is the step that makes this dish taste rounded instead of sharp. It takes 40 minutes in the oven, but you can do it while the spaetzle batter rests.

The batter stays soft and slightly sticky, which is normal for spaetzle. Push it through a colander with large holes or a spaetzle maker straight into boiling water, and it cooks in under 3 minutes.

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This one works for a weeknight if you roast the garlic ahead. The mushrooms and spaetzle come together in one skillet in under 20 minutes.

Why You’ll Love This Recipe

• Roasted garlic adds sweetness without any sharp bite
• Spelt flour gives the noodles a nutty, light texture
• One skillet finishes the mushrooms and spaetzle together
• Garlic can be roasted a day ahead to save time

Ingredient Notes

• spelt flour: Gives the spaetzle a nutty flavor and firmer bite than all-purpose flour. All-purpose flour works as a swap, but the texture turns slightly softer.
• eggs: Bind the batter and give the spaetzle its soft, custardy interior. Use large eggs at room temperature for the smoothest batter.
• garlic: Roasting mellows the sharpness into a sweet, spreadable paste. Don’t skip the foil wrap, it keeps the cloves from drying out.
• mushrooms: A mix of cremini and shiitake gives more depth than one variety alone. Slice evenly so they brown at the same rate.
• parmesan: Optional, but it adds a salty edge at the end. Leave it out or use nutritional yeast for a dairy-free finish.
• milk: Loosens the batter to the right dropping consistency. Whole milk gives the richest result, but water works in a pinch.

Print Recipe

Comfort Food

Spelt Spaetzle with Roasted Garlic and Mushrooms

Author: Valentina Cooking Method: Mixed Cuisine: European Courses: Dinner Recipe Keys: C comfort food E easy dinner M make-ahead S spelt S spelt recipes V vegetarian

Difficulty: Medium Prep Time 20 mins Cook Time 60 mins Rest Time 10 mins Total Time 1 hr 30 mins

Cooking Temp: 200  C Servings: 4 Estimated Cost: £ 2.60 Calories: 525

Best Season: Fall, Winter

Dietary:

C Contains dairy and eggs C Contains gluten (spelt) V Vegetarian

Description

Soft spelt spaetzle gets tossed with roasted garlic and buttery mushrooms for a simple, comforting stovetop dinner.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

Roasted Garlic

• 1 garlic (whole head; top sliced off)
• 1 tbsp olive oil (for roasting)
• 1 pinch salt

Spaetzle Batter

• 300 g spelt flour
• 4 eggs (large)
• 120 ml whole milk
• 1 tsp salt
• ¹⁄₄ tsp ground nutmeg
• roasted garlic paste (from above; mashed)

Mushroom Skillet

• 30 g butter
• 1 tbsp olive oil (for sautéing)
• 1 shallot (small; finely chopped)
• 400 g mixed mushrooms (cremini and shiitake, sliced)
• 2 sprigs fresh thyme
• 2 tbsp fresh parsley (chopped)
• 30 g parmesan (grated, optional)
• black pepper (to taste)

Instructions

Roast the Garlic

1. Heat the oven to 200 C / 400 F. Slice the top 1 cm off the garlic head, drizzle with 1 tbsp olive oil, and wrap tightly in foil.
2. Roast for 40 to 45 minutes until the cloves are soft and golden brown. Let cool, then squeeze the cloves out and mash into a paste.

Make the Spaetzle Batter

1. Whisk the spelt flour, 1 tsp salt, and nutmeg together in a mixing bowl.
2. Add the eggs, milk, and roasted garlic paste. Beat until the batter is thick, smooth, and slightly sticky, about 2 minutes. Rest for 10 minutes.

Cook the Spaetzle

1. Bring a 6-quart pot of salted water to a boil.
2. Working in batches, push the batter through a spaetzle maker or a colander with large holes directly into the boiling water. Cook for 2 to 3 minutes until the spaetzle floats to the surface.
3. Lift out with a slotted spoon and toss with a little oil to keep the pieces from sticking. Repeat until all the batter is used.

Sauté the Mushrooms and Finish

1. Melt the butter with 1 tbsp olive oil in a 12-inch / 30 cm skillet over medium heat. Add the shallot and cook for 2 to 3 minutes until soft.
2. Add the mushrooms and thyme sprigs. Cook for 8 to 10 minutes, stirring occasionally, until browned and any liquid has evaporated.
3. Add the cooked spaetzle to the skillet and toss to coat. Cook for 4 to 5 minutes until the edges turn light golden.
4. Remove the thyme sprigs, then stir in the parsley and parmesan. Season with salt and black pepper and serve warm.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 525kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 9g45%

Cholesterol 140mg47%

Sodium 460mg20%

Potassium 420mg12%

Total Carbohydrate 68g23%

Dietary Fiber 4g16%

Sugars 3g

Protein 18g36%

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Vitamin A 300 IU

Vitamin C 4 mg

Calcium 110 mg

Iron 3 mg

Vitamin D 15 IU

Vitamin E 1.2 mg

Vitamin K 3 mcg

Thiamin 0.2 mg

Riboflavin 0.3 mg

Niacin 3 mg

Vitamin B6 0.2 mg

Folate 55 mcg

Vitamin B12 0.4 mcg

Phosphorus 190 mg

Magnesium 35 mg

Zinc 1.4 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

• Rest spaetzle batter 10 minutes so it firms up before cooking.
• Roast garlic a day ahead to cut active prep time.
• Don't overcook spaetzle past the point it floats, or it turns mushy.
• Use a colander with large holes if you don't own a spaetzle maker.

Keywords: spelt spaetzle, roasted garlic spaetzle, mushroom spaetzle, spelt flour recipe, vegetarian stovetop dinner