Thursday, November 11, 2010

Mushroom Stew with Spaetzle

With the cold weather finally reaching Florida, I've been craving bowls of warm stewed vegetables. I found this recipe in November's Cooking Light, and tore it out immediately. I'm always looking for recipes that call for spaztle because it's a childhood favorite. I figure the more I use my spaetzle press, the better I can justify the amount of space it takes up in my cabinets.

This dish was really simple and quick, I only made a few small changes. First, I added a diced carrot to the stew to incorporate more vegetables, as well as 1 c. of tomato puree for a richer sauce without having to make a roux. This tasted very similar to a paprikash dish, just without the peppers. I liked the hint of sweetness the balsamic vinegar added, and the spaetzle were great for soaking up the sauce.

Mushroom Stew with Spaetzle
adapted from Cooking Light November 2010

1 c. unbleached all-purpose flour
1/4 tsp. salt
1/4 c. low-fat milk
2 large eggs
1/3 c. dried porcini mushrooms
1 tbsp. EVOO
1 yellow onion, diced
1 garlic clove, minced
1 medium carrot, peeled and diced
Salt and pepper
8 oz. cremini mushrooms, quartered
1 tbsp. paprika
1/4 c. red wine
1 c. mushroom stock
1 c. tomato puree or sauce
2 tsp. balsamic vinegar
Flat leaf parsley

Bring a pot of water to a boil, salt heavily. 
Place porcini mushrooms in a heat safe dish, add 1 c. boiling water and let mushrooms reconstitute for 10 minutes.
Heat a deep skillet over medium heat.
Add EVOO, onions, garlic and carrots.
Season with salt and pepper, saute' for 5 minutes.
Add cremini mushrooms and cook for an additional 5 minutes.
Drain porcini mushrooms through a coffee filter, reserve stock.
Rinse off mushrooms and roughly chop.
Add to stew along with paprika, stock, tomato sauce and balsamic vinegar.
Bring to a simmer, cover and turn to low heat.
In a mixing bowl, whisk together eggs and milk, add flour and whisk until mixture comes together.
Spoon into a spaetzle press or in a colander with wide holes, press into the boiling water.
Cook for 3-4 minutes, until noodles float and are puffed.
Strain into a fine mesh sieve.
Place noodles in a bowl, top with stew and garnish with parsley. 


Anonymous said...

I was just recently thinking of chicken paprikash the other day and debating trying some kind of vegetarian version (since its the sauce & peppers that were the best part). This sounds like a wonderful alternative.


Joanne said...

A spaetzle press...THAT is what I need! Not that I've ever made spaetzle. But maybe that's beCAUSE I don't have the press. Sounds delicious!