Mushroom Stew With Spaetzle

• 4.5 ounces all-purpose flour (about 1 cup)
• 1/4 teaspoon salt
• 3 tablespoons 1% low-fat milk
• 2 large eggs
• 2 quarts water
• 1/3 cup dried porcini mushrooms (about 3/8 ounce)
• 1/2 cup boiling water
• 1 tablespoon canola oil
• 1 1/2 cups chopped onion
• 2 garlic cloves, minced
• 7 cups (1/2-inch) sliced cremini mushrooms (about 14 ounces)
• 10 ounce button mushrooms, halved
• 2 tablespoons all-purpose flour
• 1 tablespoon paprika
• 1/4 cup red wine
• 1 1/2 cups organic vegetable broth
• 1/2 cup chopped fresh flat-leaf parsley, divided
• 2 teaspoons balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Weigh or lightly spoon 5 ounces flour into a dry measuring cup, and level with a knife. Sift together flour and 1/4 teaspoon salt. Combine milk and eggs in a medium bowl; stir with a whisk. Add flour mixture to egg mixture, stirring until well combined. Let stand 10 minutes.
2. Bring 2 quarts water to a boil in a large saucepan. Hold a colander with large holes (about 1/4 inch in diameter) over boiling water; spoon about 1/2 cup dough into colander. Press dough through holes with a rubber spatula (droplets will form spaetzle); set colander aside. Cook 3 minutes or until done (spaetzle will rise to the surface). Remove with a slotted spoon; drain in a strainer (spaetzle will stick to a paper towel). Repeat procedure with remaining dough.
3. 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 1/4 cup liquid. Rinse and chop mushrooms.
4. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic to pan; saute 2 minutes. Add reserved porcini mushrooms, cremini mushrooms, and button mushrooms to pan; saute 15 minutes or until moisture almost evaporates. Stir in 2 tablespoons 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 simmer 15 minutes, stirring occasionally. Add 1/4 cup parsley, vinegar, 1/4 teaspoon salt, and pepper to pan; cook for 1 minute. Add spaetzle to pan; cook 2 minutes or until thoroughly heated. Garnish with remaining 1/4 cup parsley.

flour, salt, milk, eggs, water, porcini mushrooms, boiling water, canola oil, onion, garlic, cremini mushrooms, button mushrooms, flour, paprika, red wine, vegetable broth, parsley, balsamic vinegar, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/mushroom-stew-with-spaetzle (may not work)