Mushroom Stew with Spaetzle

Ingredients

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

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• knife
• whisk
• sieve
• spatula
• measuring cup
• slotted spoon
• dutch oven
• colander

Directions

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.
2. Combine milk and eggs in a medium bowl; stir with a whisk.
3. Add flour mixture to egg mixture, stirring until well combined.
4. Let stand 10 minutes.
5. 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).
6. Remove with a slotted spoon; drain in a strainer (spaetzle will stick to a paper towel). Repeat procedure with remaining dough.
7. Combine porcini mushrooms and 1/2 cup boiling water in a small bowl; cover and let stand 30 minutes.
8. Drain mushroom mixture in a colander over a bowl, reserving 1/4 cup liquid. Rinse and chop mushrooms.
9. Heat oil in a Dutch oven over medium-high heat.
10. Add onion and garlic to pan; saut 2 minutes.
11. Add reserved porcini mushrooms, cremini mushrooms, and button mushrooms to pan; saut 15 minutes or until moisture almost evaporates. Stir in 2 tablespoons flour and paprika.
12. 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.
13. Add 1/4 cup parsley, vinegar, 1/4 teaspoon salt, and pepper to pan; cook for 1 minute.
14. Add spaetzle to pan; cook 2 minutes or until thoroughly heated.
15. Garnish with remaining 1/4 cup parsley.