Mushroom Paprikash with Spaetzle #SundayFunday

Sliced Portabella and Cremini Mushrooms in a Savory Sauce served over Homemade Spaetzle is the perfect Meatless Monday or Vegetarian Meal.

The Sunday Funday Bloggers are celebrating National Mushroom Month.....

I am hosting this month and asked the others to join me in celebrating Mushrooms today.  Let's see what the others cooked up for us.....

• Sue of PalatablePastime served up Chicken and Mushrooms in Wine Sauce
• Wendy of A Day in the Life on the Farm made Mushroom Paprikash with Homemade Spaetzle
• Mayuri of Mayuri's Jikoni created Mushroom Spinach Hand Pies
• Amy of Amy's Cooking Adventures shares Sauteed Mushrooms, Onions, & Peppers
• Stacy of Food Lust People Love made Stuffed Portabella Mushrooms
• Renu of Cook with Renu served up an Easy Vegan Mushroom Pulau (Instant Pot Lunchbox Recipe)
• Sneha of Sneha's Recipe shares Red Pepper Mushroom

This hearty, vegetarian meal is perfect for a Meatless Monday.  Even your most stubborn carnivores will love it.

Entrees, Vegetarian, Meatless, Mushrooms, Pasta

Entrees, Pasta

Hungarian

Yield: 4 servings

Author: Wendy Klik

Mushroom Paprikash with Homemade Spaetzle

Sliced Portabella and Cremini Mushrooms in a Savory Sauce served over Homemade Spaetzle is the perfect Meatless Monday or Vegetarian Meal.

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

Mushroom Paprikash

• 1 T. olive oil
• 1/2 Vidalia onion, cut into chunks
• 4 cloves garlic, peeled
• 2 large Portabella Mushroom caps, sliced
• 8 oz. Cremini Mushrooms, sliced
• salt and pepper to taste
• 1 T. sweet paprika
• dash of cayenne pepper
• 2 t. flour
• 1/4 c. red wine
• 2-3 Tomatoes, seeded and chopped
• 1 T. tomato paste
• 2/3 c. vegetable stock
• 1/2 c. sour cream

Spaetzle

• 2 eggs
• 6 T. milk
• dash of salt
• dash of nutmeg
• 1 c. flour

Instructions

Mushroom Paprikash

1. Place the onion chunks and garlic in a food processor and pulse to fine dice.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring frequently, until fragrant and onion is softened, about 4-5 minutes.
3. Increase the heat to med-high and add the mushrooms, season with salt and pepper, and cook for a few minutes, until they start to soften, stirring frequently.
4. Sprinkle on the paprika, cayenne, and flour. Stir to coat and then add the wine. Cook until liquid is reduced and mushrooms are coated with a paste. Stir in the tomatoes, tomato paste, and vegetable stock. Cook for about 10 minutes, until mushrooms are cooked and sauce is thickened.
5. Reduce the heat to low and stir in the sour cream until combined and warmed. Serve over Spaetzle.

Spaetzle

1. Whisk together the eggs, milk, flour, salt, and nutmeg until smooth and thickened. Let rest while you bring a large pot of salted water to a boil, reduce to a simmer.
2. Using a spaetzle or a slotted spoon placed over the water, add some of the flour mixture and force it through the holes (use a spatula if using a spoon), and cook for a few minutes until they float to the top.
3. Remove from the water with a spider or slotted spoon to a serving dish and top with the Mushroom Paprikash.

Notes

Adapted from a recipe found at The Food Physician

Nutrition Facts

Calories

327.79

Fat (grams)

12.96 g

Sat. Fat (grams)

4.72 g

Carbs (grams)

41.06 g

Fiber (grams)

3.95 g

Net carbs

37.11 g

Sugar (grams)

9.53 g

Protein (grams)

11.5 g

Sodium (milligrams)

312.51 mg

Cholesterol (grams)

101.5 mg

Similar Recipes

Creamed Mushrooms and Chestnuts

Hungarian Mushroom Soup

Mushroom Bourguignon

Mushroom Stroganoff

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