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Spelt Spaetzle with Roasted Garlic and Mushrooms

Top-down view of golden spaetzle tossed with browned mushrooms and roasted garlic cloves in a dark cast-iron skillet.

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.

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
Wooden spoon stirring sliced mushrooms and shallots in a butter-glossed skillet with steam rising above the browned edges.

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.
Two rustic bowls of spaetzle and mushrooms on a linen napkin beside a glass of white wine at dusk.
Prep Time 20 mins
Cook Time 60 mins
Rest Time 10 mins
Total Time 1 hr 30 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Medium
Cooking Temp: 200  C
Servings: 4
Estimated Cost: 2.60
Calories: 525
Best Season: Fall, Winter
Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian
Description

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

Ingredients
    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. 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. 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.
    3. Make the Spaetzle Batter
  3. 3
    Whisk the spelt flour, 1 tsp salt, and nutmeg together in a mixing bowl.
  4. 4
    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.
    5. Cook the Spaetzle
  5. 5
    Bring a 6-quart pot of salted water to a boil.
  6. 6
    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.
  7. 7
    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.
    8. Sauté the Mushrooms and Finish
  8. 8
    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.
  9. 9
    Add the mushrooms and thyme sprigs. Cook for 8 to 10 minutes, stirring occasionally, until browned and any liquid has evaporated.
  10. 10
    Add the cooked spaetzle to the skillet and toss to coat. Cook for 4 to 5 minutes until the edges turn light golden.
  11. 11
    Remove the thyme sprigs, then stir in the parsley and parmesan. Season with salt and black pepper and serve warm.

Nutrition Facts

Servings 4

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%
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

Equipment

  • spaetzle maker or colander with large holes
  • 6-quart / 5.7L stockpot
  • 12-inch / 30cm skillet
  • mixing bowl
  • aluminum foil
  • whisk

Tips

  • Rest the spaetzle batter for 10 minutes before cooking so it firms up and holds shape better.
  • Roast the garlic a day ahead and keep the mashed paste in the fridge to cut prep time.
  • Use a mix of cremini and shiitake mushrooms for a deeper, earthier flavor in the skillet.
  • Drain the spaetzle as soon as it floats to the surface, since overcooked spaetzle turns mushy.
  • Toss drained spaetzle with a little oil right away if you're not using it immediately, so it doesn't clump.

Variations

  • Swap half the mushrooms for wilted spinach or kale stirred in during the last 2 minutes of cooking.
  • Add a splash of dry white wine to the mushrooms before adding the spaetzle for a sharper finish.
  • Skip the parmesan and use nutritional yeast for a dairy-free version that still tastes savory.

Storage and Reheating

Roasted garlic spelt spaetzle with mushrooms keeps for 3-4 days in a sealed container in the fridge. The noodles firm up as they cool, which is normal.

Reheat in a skillet over medium heat with a small pat of butter, stirring for 4-5 minutes until warmed through and the edges turn light golden again. A splash of water helps loosen the mushrooms if the pan looks dry.

A microwave works in a pinch, at 30-second intervals, but the skillet keeps the texture closer to fresh.

Serving Suggestions

Roasted garlic spelt spaetzle with mushrooms works as a full meal on its own, but a simple green salad with a sharp vinaigrette balances the richness. Crusty bread on the side is good for scraping up the garlicky pan juices.

For a heartier plate, add a roasted chicken thigh or a soft-poached egg on top. A glass of dry white wine or a light pilsner sits well alongside the buttery mushrooms.

Read it online: https://greatbritishspeltrecipes.com/recipe/roasted-garlic-spelt-spaetzle-with-mushrooms/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!