Hungarian Portobello Paprikash
Total:
1 hr 10 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 10 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 2 large red mild frying peppers or red bell peppers
  • 1/4 cup extra-virgin olive oil
  • 8 large portabella mushroom caps, gills scraped, wiped clean and chopped into bite-size pieces
  • 2 Fresno chile peppers, thinly sliced
  • 1 large onion, chopped
  • 1 carrot, peeled and chopped or grated
  • 4 large cloves garlic, sliced
  • 2 tablespoons sweet paprika or smoked sweet paprika
  • Kosher salt and freshly ground black pepper
  • 1/4 cup tomato paste
  • 2 cups chicken or vegetable stock
  • 1 cup dry white wine
  • 1 tablespoon Worcestershire sauce
  • 8 ounces wide egg noodles or 1 pound egg tagliatelle
  • 2 tablespoons butter
  • 1/4 cup chopped fresh chives, parsley, or dill
  • Sour cream, as needed

Directions

Char the peppers on the stovetop or under the broiler with the oven door cracked for the steam to escape. Place the charred peppers in a bowl and cover with plastic wrap to cool. Scrape or peel the skin from the peppers, then seed, and thinly slice.

Heat 1/4 cup extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the mushrooms and brown 12 to 15 minutes until darkened and tender. Add the Fresno peppers, onion, carrot, garlic, paprika, salt, and pepper, and cook to soften, 10 minutes more.

Add the tomato paste to the vegetables and stir 1 minute. Add the stock, wine, Worcestershire sauce, and roasted red peppers. Simmer a few minutes for the flavors to combine, then cool completely and store for make-ahead meal.

Reheat the mushrooms and sauce over medium heat, stirring occasionally.

In boiling salted water, cook the egg noodles or egg pasta to al dente and toss with butter and herbs.

Stir a few spoonfuls of sour cream into the paprikash and serve in shallow bowls on a bed of noodles or pasta.

IDEAS YOU'LL LOVE

Hungarian Goulash

Recipe courtesy of Piroska Althauser

Veal or Lamb Paprikash

Recipe courtesy of Rachael Ray

Hungarian Crepes: Palacsinta

Recipe courtesy of Christine Sinko

Nigella's Hungarian Sandwich

Portobello Melt

Recipe courtesy of Laura Vitale

Portobello Mushrooms

Recipe courtesy of Ryan Allen

Portobello Eggs

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Man Fire Food

7:30am | 6:30c

Man Fire Food

8:30am | 7:30c

Man Fire Food

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Chopped

6pm | 5c

Chopped

7pm | 6c
On Tonight
On Tonight

Chopped

8pm | 7c

Chopped

9pm | 8c

Chopped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Chopped

12am | 11c

Chopped

1am | 12c

Chopped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c