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<!doctype html>
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<body>
<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe">
<div class="infobox">
<!-- Image -->
<div class="photobox">
<a
href="https://thefoodiephysician.com/wp-content/uploads/2012/03/IMG_3232.jpg"
>
<img
src="Images/2B865185-5A91-4B6D-9DD9-8D85B292B810/056C9C67-7E3F-4375-A590-BFCD561B7BB6.jpg"
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class="photo photoswipe"
/>
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</div>
<!-- Name -->
<h1 itemprop="name" class="name">
Vegetarian Mushroom Paprikash with Spaetzle
</h1>
<!-- Info -->
<!-- Rating, categories -->
<p itemprop="aggregateRating" class="rating" value="0"></p>
<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<b>Prep Time: </b><span itemprop="prepTime">15 min</span>
<b>Cook Time: </b><span itemprop="cookTime">40 min</span>
<b>Servings: </b><span itemprop="recipeYield">Serving: 0</span>
<!-- Source -->
<b>Source: </b>
<a
itemprop="url"
href="https://thefoodiephysician.com/dining-with-doc-portobello-paprikash/"
>
<span itemprop="author">thefoodiephysician.com</span>
</a>
</p>
<div class="clear"></div>
</div>
<div class="left-column">
<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient">
<strong>4</strong> large Portobello mushroom caps, sliced 1.25 cm
thick
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> medium onion, finely chopped
</p>
<p class="line" itemprop="recipeIngredient">
<strong>3</strong> cloves garlic, finely chopped
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> plum tomatoes, chopped
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1 ½</strong> tbsp olive oil
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> tbsp tomato paste
</p>
<p class="line" itemprop="recipeIngredient">
<strong>⅔</strong> cup vegetable or chicken stock
</p>
<p class="line" itemprop="recipeIngredient">
<strong>¼</strong> cup red wine
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> tsp flour
</p>
<p class="line" itemprop="recipeIngredient">
<strong>½</strong> cup sour cream
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> tbsp sweet Hungarian paprika
</p>
<p class="line" itemprop="recipeIngredient">
<strong>⅛ - ¼</strong> tsp cayenne pepper
</p>
<p class="line" itemprop="recipeIngredient">Salt</p>
<p class="line" itemprop="recipeIngredient">Black pepper</p>
<p class="line" itemprop="recipeIngredient">
<strong>¼</strong> cup chopped parsley, divided use
</p>
<br />
<p class="line" itemprop="recipeIngredient">
<strong>Spaetzle:</strong>
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> large eggs
</p>
<p class="line" itemprop="recipeIngredient">
<strong>6</strong> tablespoons reduced fat milk
</p>
<p class="line" itemprop="recipeIngredient">
<strong>½</strong> teaspoon salt
</p>
<p class="line" itemprop="recipeIngredient">
<strong>¼</strong> teaspoon nutmeg
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> cup flour (I use a mixture of white whole wheat
and all purpose flour)
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> tablespoon chopped parsley (optional)
</p>
</div>
</div>
<!-- Nutrition (in two-column mode it goes below the ingredients) -->
</div>
<div class="right-column">
<!-- Description -->
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">
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.
</p>
<p class="line">
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.
</p>
<p class="line">
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.
</p>
<p class="line">
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.
</p>
<p class="line">
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.
</p>
<p class="line">
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.
</p>
<p class="line">
Let the spaetzle cook 3-4 minutes then remove them from the water
with a slotted spoon. Repeat with the remaining batter.
</p>
<p class="line">
Toss the cooked spaetzle with parsley, if desired.
</p>
</div>
</div>
<!-- Notes -->
<!-- Nutrition (in regular mode it goes below the notes) -->
<!-- Used in two different places depending on the recipe layout -->
<div class="nutritionbox textbox">
<h3 class="subhead">Nutrition</h3>
<div itemprop="nutrition" class="nutrition text">
<p>
Serving: 0g | Calories: 314kcal | Carbohydrates: 35g | Protein:
11g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g |
Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 101mg |
Sodium: 545mg | Potassium: 690mg | Fiber: 6g | Sugar: 7g | Vitamin
A: 2065IU | Vitamin C: 15mg | Calcium: 119mg | Iron: 2mg
</p>
</div>
</div>
</div>
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