+ + +

+ Vegetarian Mushroom Paprikash with Spaetzle +

+ + + + +

+ +

+ + + Prep Time: 15 min + + Cook Time: 40 min + + Servings: Serving: 0 + + + + Source: + + + thefoodiephysician.com + +

+ +

+ + +

Ingredients

+            
+              4 large Portobello mushroom caps, sliced 1.25 cm
+              thick
+            

+            
+              1 medium onion, finely chopped
+            

+            
+              3 cloves garlic, finely chopped
+            

+            
+              2 plum tomatoes, chopped
+            

+            
+              1 ½ tbsp olive oil
+            

+            
+              1 tbsp tomato paste
+            

+            
+              ⅔ cup vegetable or chicken stock
+            

+            
+              ¼ cup red wine
+            

+            
+              2 tsp flour
+            

+            
+              ½ cup sour cream
+            

+            
+              1 tbsp sweet Hungarian paprika
+            

+            
+              ⅛ - ¼ tsp cayenne pepper
+            

+            Salt

+            Black pepper

+            
+              ¼ cup chopped parsley, divided use
+            

+            

+            
+              Spaetzle:
+            

+            
+              2 large eggs
+            

+            
+              6 tablespoons reduced fat milk
+            

+            
+              ½ teaspoon salt
+            

+            
+              ¼ teaspoon nutmeg
+            

+            
+              1 cup flour (I use a mixture of white whole wheat
+              and all purpose flour)
+            

+            
+              1 tablespoon chopped parsley (optional)
+            

+          

+ + +

+ +

+ + + + +

Directions

+            
+              I also like to add a little spice to my dish with the addition of
+              some cayenne pepper. If you have hot Hungarian paprika, you can
+              use that instead.
+            

+            
+              I cook the mushrooms in a creamy tomato-based sauce made with both
+              fresh tomatoes and tomato paste. Red wine adds depth of flavor and
+              reduced-fat sour cream adds richness.
+            

+            
+              To make the paprikash, heat the oil in a large skillet over medium
+              heat and add the onion. Sauté until tender, 5-6 minutes. Add the
+              garlic and cook another minute until fragrant. Turn the heat up to
+              medium high and add the mushroom slices. Season them with salt and
+              pepper. Cook 2-3 minutes until they start to soften, stirring
+              frequently.
+            

+            
+              Add the paprika, cayenne and flour and stir to combine. Add the
+              wine to the skillet and cook until it is reduced by half. Add the
+              tomatoes, tomato paste and stock and simmer 6-8 minutes until the
+              mushrooms are cooked and sauce is thickened. Season the sauce with
+              salt and pepper. Turn the heat down to low and stir in the sour
+              cream and 3 tablespoons parsley. Cook another minute until heated
+              through but do not let the sauce come to a boil. Serve the
+              paprikash on a bed of spaetzle and garnish with the remaining
+              tablespoon of parsley.
+            

+            
+              To make the spaetzle, mix the eggs and milk together in a large
+              bowl. Add the salt, nutmeg and flour and stir together to form a
+              thick, smooth batter. Let the batter rest for 10 minutes.
+            

+            
+              Meanwhile, bring a large pot of salted water to a boil then reduce
+              to a simmer. Hold a large-holed colander or slotted spoon over the
+              water and pour some of the spaetzle batter into the colander. Push
+              the batter through the holes with a spatula.
+            

+            
+              Let the spaetzle cook 3-4 minutes then remove them from the water
+              with a slotted spoon. Repeat with the remaining batter.
+            

+            
+              Toss the cooked spaetzle with parsley, if desired.
+            

+          

+ + + + + + + +

Nutrition

+ +