Serves 4
Spaetzle (you can guy it or make from scratch):
1 cup flour (4.5 oz)
1/4 tsp salt
3 tbsp milk
2 large eggs
Mix flour and salt. In a separate bowl, combine milk and eggs in medium bowl; stir with a whisk. Add flour and salt mixture to egg mixture. Stir well and let stand for 10 minutes.
Bring two quarts of water to boil in a large saucepan. Roll out strands of dough and pinch off half-inch pieces and add to the boiling water. Cook 3 minutes until done (spaetzle will rise to the surface). Remove with slotted spoon and drain in a strainer. Rinse.
Mushroom Mix
1/3 cup dried porcini mushrooms (about 3/8 of an ounce)
1/2 cup boiling water
1 tbsp oil
1 1/2 cups chopped onion
2 garlic cloves, minced
7 cups sliced cremini mushrooms (about 14 oz)
10 oz button mushrooms, halved
2 tbsp flour
1 tbsp paprika
1/4 cup red wine
1 1/2 cups vegetable broth
1/2 cup chopped parsley, divided
2 tsp balsamic vinegar
1/4 tsp salt
1/4 tsp fresh ground black pepper
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 liquid. Chop mushrooms.
Heat oil in large pot. Add onions and garlic, saute for 2 minutes. Add reserved porcini mushrooms, cremini and button mushrooms to pan, saute 15 minutes or until moisture has almost evaporated. Stir in 2 tbsp 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 summer 15 minutes, stirring occasionally. Add 1/4 cup parsley, vinegar 1/4 cup salt and pepper to pan; cook 1 minute.
Add spaetzle to pan and cook 2 minutes or until thoroughly heated.
Garnish with remaining parsley.
Calories: 300 per serving