Vegetarian Delicacy

Homemade Spaetzle with Mushroom Ragout

Average: 5 (3 votes)
(3 votes)
Homemade Spaetzle with Mushroom Ragout

Homemade spaetzle with mushroom ragout - Vegetarian classic for your next family dinner! Photo: Beeke Hedder

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Health Score:
9,2 / 10
45 min.

Healthy, because

Even smarter

Nutritional values

This mushroom ragout is rich in the mineral potassium, which promotes an optimal fluid balance in the body. 

Feel free to use whichever mushrooms you prefer in this ragout.

1 serving contains
(Percentage of daily recommendation)
Calorie347 kcal(17 %)
Protein16 g(16 %)
Fat11 g(9 %)
Carbohydrates46 g(31 %)
Sugar added0 g(0 %)
Roughage9.9 g(33 %)
(1 Portion)
Vitamin A0.2 mg(25 %)
Vitamin D1.9 μg(10 %)
Vitamin E2.1 mg(18 %)
Vitamin K38.5 μg(64 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin12.2 mg(102 %)
Vitamin B₆0.2 mg(14 %)
Folate101 μg(34 %)
Pantothenic acid2.3 mg(38 %)
Biotin27 μg(60 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C12 mg(13 %)
Potassium718 mg(18 %)
Calcium54 mg(5 %)
Magnesium94 mg(31 %)
Iron9 mg(60 %)
Iodine14 μg(7 %)
Zinc3.5 mg(44 %)
Saturated fatty acids3.5 g
Uric acid145 mg
Cholesterol117 mg
Development of this recipe:


3 ½ ounces Spelt flour
6 ½ ounces Spelt flour (Type 630)
2 eggs
5 ounces Sparkling water
2 shallots
7 ounces button Mushroom
1 tablespoon olive oil
12 ounces Vegetable broth
4 stalks marjoram
2 stalks thyme
4 leaves Sage
1 tablespoon butter
1 handful parsley
How healthy are the main ingredients?
Spelt flourSpelt flourparsleyolive oileggNutmeg

Kitchen utensils

1 Mixing bowl, 1 Wooden spoon, 1 Knife, 1 Cutting board, 2 Pots, 1 Skillet, 1 Spaetzle maker

Preparation steps


Put whole spelt flour and 6 ounces spelt flour (type 630) in a bowl and beat the eggs into it. Add mineral water and season with nutmeg and salt. Beat with a wooden spoon to a smooth, supple dough until it bubbles. Then let it rest for 15 minutes.


In the meantime peel and finely chop the shallots. Clean the mushrooms and if necessary halve or quarter them. Heat olive oil in a pot, sauté shallots and add mushrooms. Steam briefly and add vegetable stock. Wash marjoram and thyme, shake dry, pluck leaves, chop roughly and add to the pot. Bring to the boil and cook over low heat with the lid closed for 10-15 minutes.


In the meantime bring salted water to the boil and press the spaetzle dough through a spaetzle press into the boiling water. Cook for 1-2 minutes, take out with a skimmer and quench cold immediately.


Wash sage, shake dry, pluck leaves and chop coarsely. Heat butter in a pan, add sage and spaetzle and fry for 2-3 minutes. Season to taste with salt and nutmeg.


Wash parsley, shake dry and chop finely. Mix 2 teaspoons spelt flour (type 630) with some water and stir into the mushroom ragout. Bring to the boil briefly until the sauce thickens. Remove the mushroom ragout from the heat, season to taste with salt and pepper and serve immediately together with the spaetzle and chopped parsley.