Mushroom Stew with Spaetzle

Mushroom Stew with Spaetzle Recipe
Photo: John Autry; Styling: Cindy Barr
Spaetzle—small German noodles or dumplings—are paired with a thick mushroom gravy.

Yield:

4 servings (serving size: about 1 1/2 cups stew and 1 tablespoon parsley)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Carol Gelles,

Cooking Light

November 2010
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