Portobello Paprikash with Spaetzle
Try this Portobello Paprikash with Spaetzle recipe.
Try this Portobello Paprikash with Spaetzle recipe.
- 1/2 teaspoon salt
- 1 medium onion finely chopped
- 1/4 teaspoon nutmeg
- 2 large eggs
- 1 tablespoon tomato paste
- 1 1/2 tablespoons olive oil
- 3 cloves garlic finely chopped
- 1/4 cup red wine
- kosher salt and black pepper
- 1 tablespoon chopped parsley (optional)
- 1/2 cup reduced fat sour cream
- 4 large portobello mushroom caps sliced 1/2-inch thick
- 1 tablespoon sweet hungarian paprika
- 1/8- 1/4 teaspoon cayenne pepper
- 2 teaspoons flour (i use white whole wheat)
- 2 plum tomatoes finely chopped
- 2/3 cup vegetable or chicken stock
- 1/4 cup chopped parsley divided use
- 6 tablespoons skim or low fat milk
- 1 cup flour (i use a mixture of white whole wheat and al
- Carbohydrate 5.66303104352116 g
- Cholesterol 221.300000008284 mg
- Fat 10.506471045556 g
- Fiber 0.969202102853737 g
- Protein 8.82384250162019 g
- Saturated Fat 4.24134141880166 g
- Serving Size 1 1 Serving (158g)
- Sodium 292.978020849315 mg
- Sugar 4.69382894066742 g
- Trans Fat 1.13849585437345 g
- Calories 171 calories
Step-by-step
- 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.
A Weeknight Wonder: Portobello Paprikash with Spaetzle
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. But trust me, this Portobello Paprikash with Spaetzle recipe is a game-changer. It's surprisingly quick, incredibly flavorful, and hearty enough to satisfy even the pickiest eaters (yes, even my teenagers!). The earthy portobello mushrooms provide a rich, umami depth, while the creamy paprikash sauce and fluffy spaetzle offer a comforting counterpoint. This dish isn't just a meal; it's a hug on a plate, perfect for a busy weeknight.
I love this recipe because it allows for customization. Feel free to adjust the spice level to your preference – add more or less cayenne pepper depending on how much heat you crave. You can also experiment with different herbs and vegetables. A sprinkle of fresh thyme or a handful of spinach would complement the dish beautifully. The best part? It's incredibly versatile. Leftovers are just as delicious the next day, making it a perfect meal-prep option. I often double the recipe, enjoying a comforting dinner one night and having a quick lunch for the following day.
The Magic of Spaetzle
Now, let's talk about the spaetzle. These little egg noodles are a culinary adventure all their own. While they might seem intimidating at first, the process is surprisingly simple. The key is to use a good quality flour and let the batter rest before cooking. This allows the gluten to relax, resulting in perfectly tender spaetzle that hold their shape beautifully. I love the texture contrast – the soft, pillowy spaetzle against the rich, slightly tangy paprikash sauce. It's the perfect balance of textures and flavors.
A Culinary Journey for the Soul
This dish is more than just a recipe; it's a culinary journey. The vibrant colors, the rich aromas, the comforting textures – it's a sensory experience. It's the kind of meal that brings the family together, sparking conversations and creating memories around the dinner table. It's a moment of pause in the chaos of daily life, a reminder to slow down and savor the simple pleasures. And for me, that's the true magic of cooking.
More Than Just a Meal
Over the years, this recipe has become more than just a meal; it's a symbol of comfort and connection. It's a dish that I’ve shared with friends and family, creating lasting memories and cherished moments. It’s a testament to the power of simple ingredients and thoughtful preparation. Whether you're a seasoned cook or a kitchen novice, I encourage you to try this recipe. Let the comforting flavors transport you to a place of warmth and relaxation. And as always, feel free to experiment and make it your own. That's the beauty of cooking – it's a canvas for your creativity!
So, gather your ingredients, put on your favorite apron, and let's embark on this culinary adventure together. I promise you won't regret it. Enjoy!
