Mushroom Stew with Spaetzle

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