Mushroom Stew with Spaetzle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Spaetzle—small German noodles or dumplings—are paired with a thick mushroom gravy. Ingredients:
4.5 ounces all-purpose flour (about 1 cup) |
1/4 teaspoon salt |
3 tablespoons 1% low-fat milk |
2 large eggs |
2 quarts water |
1/3 cup dried porcini mushrooms (about 3/8 ounce) |
1/2 cup boiling water |
1 tablespoon canola oil |
1 1/2 cups chopped onion |
2 garlic cloves, minced |
7 cups (1/2-inch) sliced cremini mushrooms (about 14 ounces) |
10 ounce button mushrooms, halved |
2 tablespoons all-purpose flour |
1 tablespoon paprika |
1/4 cup red wine |
1 1/2 cups organic vegetable broth |
1/2 cup chopped fresh flat-leaf parsley, divided |
2 teaspoons balsamic vinegar |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Weigh or lightly spoon 4.5 ounces flour into a dry measuring cup, and level with a knife. Sift together flour and 1/4 teaspoon salt. Combine milk and eggs in a medium bowl; stir with a whisk. Add flour mixture to egg mixture, stirring until well combined. Let stand 10 minutes.
2. Bring 2 quarts water to a boil in a large saucepan. Hold a colander with large holes (about 1/4 inch in diameter) over boiling water; spoon about 1/2 cup dough into colander. Press dough through holes with a rubber spatula (droplets will form spaetzle); set colander aside. Cook 3 minutes or until done (spaetzle will rise to the surface). Remove with a slotted spoon; drain in a strainer (spaetzle will stick to a paper towel). Repeat procedure with remaining dough.
3. Combine porcini mushrooms and 1/2 cup boiling water in a small bowl; cover and let stand 30 minutes. Drain mushroom mixture in a colander over a bowl, reserving 1/4 cup liquid. Rinse and chop mushrooms.
4. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic to pan; sauté 2 minutes. Add reserved porcini mushrooms, cremini mushrooms, and button mushrooms to pan; sauté 15 minutes or until moisture almost evaporates. Stir in 2 tablespoons flour and paprika. Add wine to pan; cook 1 minute or until liquid is absorbed. Stir in reserved mushroom liquid and broth; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Add 1/4 cup parsley, vinegar, 1/4 teaspoon salt, and pepper to pan; cook for 1 minute. Add spaetzle to pan; cook 2 minutes or until thoroughly heated. Garnish with remaining 1/4 cup parsley.
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