ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mushroom Stew with Spaetzle

Photo: John Autry; Styling: Cindy Barr
Yield 4 servings (serving size: about 1 1/2 cups stew and 1 tablespoon parsley)
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

Nutrition Information

  • calories 300
  • fat 7 g
  • satfat 1.2 g
  • monofat 3.3 g
  • polyfat 1.5 g
  • protein 12.8 g
  • carbohydrate 45.7 g
  • fiber 5.1 g
  • cholesterol 106 mg
  • iron 4.3 mg
  • sodium 571 mg
  • calcium 76 mg

How to Make It

  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; 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.