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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.
Per Serving (does not include sour cream): Calories: 552; Total Fat: 24 grams; Saturated Fat: 6 grams; Protein: 16 grams; Total carbohydrates: 66 grams; Sugar: 12 grams; Fiber: 8.5 grams; Cholesterol: 63 milligrams; Sodium: 681 milligrams
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Portobello Lasagna Rollups
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By SaraMichi
Minneapolis
on November 09, 2011
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A very hearty dish, I eye-balled the paprika and may have added a bit too much because there was an acidic like after taste in the meal...not one of my favorites, but the boyfriend loved it!
By amariemayfield
on October 10, 2011
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I made this dish tonight after seeing the show this afternoon. I LOVE IT! It is filling, and VERY tasty (I even managed to save it after my salt shaker broke and almost ruined the entire thing!. I could not cinvince my son to eat it, but I love it and will be making it again, and again!
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