Rating: 3 stars
8 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 1
  • 5 star values: 2

Spaetzle—small German noodles or dumplings—are paired with a thick mushroom gravy.

Carol Gelles
Recipe by Cooking Light November 2010

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

300 calories; fat 7g; saturated fat 1.2g; mono fat 3.3g; poly fat 1.5g; protein 12.8g; carbohydrates 45.7g; fiber 5.1g; cholesterol 106mg; iron 4.3mg; sodium 571mg; calcium 76mg.
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