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.