Spaetzle with Mushrooms

It’s that time of the year, when the leaves start to colour and slowly find their way down to the earth to nurture their trees back into more years of gorgeousness. When we still enjoy a sunny day outside but with a light jacket on and never sweating. When the first sweet chestnut sellers start to get ready to enrich our busy lives with their produce. When we can smell the year coming slowly to an end and when we need to start putting on some more layers of fat in order to be cozy and warm in winter. Yes, I am quite serious about that. What is autumn without indulging in hearty and seasonal food?


Last week I had a girls night out and since we usually don’t behave like over 30 year olds, we thought it was high time we tried it. So we went out for a fancy dinner with wine and all that very grown up stuff. Because, in case you don’t know this, the season for game has started. Have you ever tried it? It’s quite popular here in Switzerland and there is a good reason why. It’s delicious. From all the choice venison is my absolute favourite. Clearly the meat of the female is much softer and the best cut is definately the saddle of venison. Something you only get when the hunting season has started (about 10 days ago today) and you usually have to preorder. Clearly it’s not cheap, but sooo good. I uploaded a picture of one of our plates on Twitter of one of our plates (you get served twice because there is so much meat) last weekend.

For some people the side dishes are even more important. Homemade spaetzle, sweet red cabbage, sweet chestnuts (usually caramelized), a pear or apple with red berry sauce and sometimes, just sometimes, brussel sprouts. This to me is autumn on a plate. I usually look forward to be eating this and saving for eat for months in advance.


So anyway, because I am only a great eater and a rubbish cook, I won’t share a recipe of how to prepare a saddle of venision (I wouldn’t have a clue anyway). But insead I used some spaetzle and mushrooms to create another autumny meal. It’s a great leftover dish that is conveniently and quickly put together after a long day in work, tastes great and is filling to the brim.

Spaetzle with Mushrooms

  • Servings: 1
  • Difficulty: easy
  • Print

125g Spaetzle
8 mushrooms, washed and cut
1/2 pepper, washed and cut
1 small onion, diced
3 cherry tomatoes, halfed
1/2dl red wine
1/2dl vegetable stock
A few slices of soft cheese (like brie or camembert)

1. Cook the spaetzli in a some boiling water for 2 minutes, then set aside.
2. Fry the mushrooms, onion and pepper.
3. Add the wine and let let it simmer until the wine is absorbed.
4. Add the tomatoes and the stock and let it simmer a little while longer.
5. When almost all the liquid is absorbed, add the spaetzle and the soft cheese and stir a little bit.

Ready to serve!


Only because I was to lazy to make some homemade spaetzle, that doesn’t mean you can’t give it a go yourselves. It’s just that the ready made version is really tasty here (for a change) and sometimes I just need to have some food in my belly quick. But BBC has a very simple recipe on their homepage. Have a look.



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