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.
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.
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.
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.
This recipe, as is, just did not cut it. I took the advise of some of the others who found it lacking in flavor and added a TBLS of finely chopped fresh sage and a tsp. each of finely chopped fresh rosemary and thyme. I think it brought it up to a four. The spaetzle is easy to make, but it requires too many utensils and a lot of cleanup from a flour mixture. Next time, I will use boxed.
I was testing this recipe for some vegan friends of ours, and for the most part, it was ok. I ended up adding more salt(!) and doubled the balsalmic. I also added carrots and extra onions. I also cubed up and panfried some beef to throw on the top, for us meat eaters. Bottom line, if this were made with beef broth and throw in some cubed, pan fried beef and some extra herbs, this could be great. As it was, it was just ok for me, but hubby liked it. Still debating if I will make it for our vegan friends.
My colander didn't have big enough holes so I used the top part of a small broiler pan. A little awkward to handle but the spaetzle turned out nicely. I made a mistake & used smoked paprika by accident but it seemed to enhance the woodsiness of the porcini mushrooms.
We thought it was very flavorful. The spaetzle did require a bit of extra work - but fresh pasta is always great. We didn't have vegetable broth, so used a mix of (already open) beef and chicken. Am forwarding the recipe to a vegetarian friend.
This was a lot of work for a very tasteless stew. First off, the colander method for the spaetzle did not work for me. I ended up dropping spoonfuls of the dough. Second, the stew itself was not flavorful at all. It was hearty, but tasted like a good base for a better stew. If I felt like putting the time in for this again, I'd add thyme, rosemary, maybe some potatoes, and some cubed lamb. That would basically make it into a lamb stew, which would be much more tasty than this. Fortunately, it did not make much, so I only have to sit through one leftover meal (I hate throwing out food).
Spaetzle were interesting, but the rest of recipe was flat. Definitely needs some spices to pick it up. Not worth the time and effort. Wish they would bring back Mary Culpepper to run the magazine--her recipes were well tested and fail proof!
Loved this! We followed the bones of the recipe, but substituted local wild mushrooms for the buttons and criminis. Great flavor, very hearty, and the spaetzle was easy to make. We will make this one again and again.
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