Hello friends,
Today, I invite you to take a journey through my native region, Alsace!
You all know my passion for Alsatian cuisine, and I assure you, you won’t be disappointed this time either!
So, here’s my one-pot spaetzle with bacon and mushrooms.
Make your own spaetzle or buy them from the store?
That is the question! Knowing me, I’m sure you can guess the answer!
Of course, I recommend making your spaetzle at home. You’ll find all the details in the recipe below, and the flavor will be so much better! However, if you’re pressed for time, store-bought spaetzle (preferably from an Alsatian brand) will work just fine.
To save time, I often prepare my spaetzle in advance. Then, I incorporate them into my one pot just as I would with cooked pasta or rice.
Keep in mind that there are also dry spaetzle available in the pasta and rice aisle. If you opt for these, add them to your pot at the same time as the mushrooms, along with a bit of water or chicken broth. In that case, I recommend following the cooking time indicated on the package.
My one-pot spaetzle with bacon and mushrooms, a zero-waste dish
This recipe is designed to help you avoid waste from leftover spaetzle that might languish at the bottom of your fridge. Not much left to satisfy your table? By incorporating the delicious ingredients from this recipe (especially the bacon and mushrooms), you’ll create a complete dish that pleases everyone.
And let’s not forget, it’s budget-friendly! You can truly indulge without overspending. What could be better? 
My one-pot spaetzle with bacon and mushrooms, a versatile recipe
As you might guess, this recipe can be adapted based on your tastes and what you have in your refrigerator.
I always recommend including bacon for its unique smoky flavor. However, you can skip it for a vegetarian version. Alternatively, consider adding smoked salmon or bresaola for a different twist.
For vegetables, feel free to throw in any leftover steamed vegetables you may have. As I mentioned, it’s genuinely a waste-friendly recipe!
And for an ultra-gourmet touch, cheese lovers can add munster, which will melt beautifully in the one pot. Reblochon is also a fantastic choice. It’s entirely up to you!
The origin of the one pot
The concept of « one pot » cooking is based on a simple notion: creating a complete dish using just one cooking vessel. All the ingredients are cooked together—either simultaneously or progressively—which helps to limit dishwashing, save time, and enhance flavor blending. Foods release their juices during cooking, resulting in tender and aromatic dishes. This method is particularly appealing for its practicality and speed, easily adapting to both everyday recipes and more elaborate dishes.
The roots of one-pot cooking are ancient and universal. Long before it became a modern trend, this style of cooking was embraced in many traditional cuisines globally. Stews, pot au feu, curries, and rustic soups fulfilled a need for simplicity, fuel efficiency, and conviviality. Each culture has developed its own versions based on local ingredients and culinary practices.
Recently, the concept has experienced a resurgence in popularity, driven by contemporary lifestyles that prioritize practical cooking without sacrificing flavor.
The necessary utensils
A stand mixer or electric whisk,
A large bowl,
A small cutting board,
A good paring knife,
A large saucepan,
A skimmer (or frying spider),
A cooking pot,
And a spatula.
Nothing too complicated on this front…
There you go, I’ve shared everything. I eagerly await your feedback on this recipe. In my house, it’s always a big hit!
Now, let’s head to the kitchen, put on our aprons, and dive into making my one-pot spaetzle with bacon and mushrooms!
The recipe, Chef!
One Pot Spaetzle with Bacon and Mushrooms
( Vote !) 
Loading...Ingredients
- Spaetzle
- 3 medium eggs
- 300 g of flour
- 4 g of salt
- 15-20 cl of water
- One pot
- 2 tablespoons of sunflower oil
- 1 onion
- 100 g of smoked country bacon
- 1 small clove of garlic
- 200 g of Paris mushrooms
- 2 tablespoons of thick cream (or mascarpone)
- 2-3 sprigs of parsley
- Salt
- Pepper
Instructions
Spaetzle
Mix the eggs, flour, and salt.
Add water gradually until you obtain a smooth and not thick batter. Add a bit of water if the batter is too thick.
Bring a large volume of salted water to a boil.
Spread a bit of batter on the edge of a board and cut strips of batter with the tip of a knife and drop these strips into the boiling salted water as you go.
Your spaetzle are cooked when they rise to the surface of the water (this is very quick).
Remove them using a slotted spoon and repeat until there is no more batter.
One pot
Heat the oil in the casserole.
Add the spaetzle and sauté for a few minutes over medium heat. The spaetzle should brown. Set aside in a large bowl.
Put the peeled and sliced onions in the casserole. Add the bacon cut into lardons and sauté over medium/high heat.
Add the grated garlic and sliced mushrooms.
Cook for 5 minutes, stirring regularly.
Add the spaetzle, mix well, season with salt and pepper to your taste.
Cook for another good 5 minutes.
Just before serving, add the thick cream and chopped parsley.
For the recipe in French, go here.
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