Jägerspätzle: German Dumplings with Mushrooms

Get ready for Oktoberfest with this comforting German fall dish of small dumplings with a delicious and classic mushroom sauce!

For the Spätzle:
2 1/2 cups flour
1/2 teaspoon salt
1/3 cup water
1/3 cup milk
3 eggs
Butter for finishing

For the Sauce
5 tablespoons butter, divided
1 shallot, finely chopped
1 1/2 pounds mushrooms, sliced
1 ounce white wine
1 tablespoon tomato paste
2 cups broth
1/2 cup cream
Bunch of flat leaf parsley, chopped

View the full recipe at Savory Nothings →