Mushroom Stew With Spaetzle Recipe

Name: Mushroom Stew With Spaetzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Weigh or lightly spoon 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; saute 2 minutes. Add reserved porcini mushrooms, cremini mushrooms, and button mushrooms to pan; saute 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.

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4.5 ounces all-purpose flour (about 1 cup), 1/4 teaspoon salt, 3 tablespoons 1% low-fat milk, 2 large eggs, and more.

Yes, Mushroom Stew With Spaetzle falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Stew With Spaetzle

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