Hungarian Portobello Paprikash

TOTAL TIME: 1 hr 10 min
Prep: 20 min
Inactive Prep: 10 min
Cook: 40 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 2 large red mild frying peppers or red bell peppers
  • 1/4 cup extra-virgin olive oil
  • 8 large portobello 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
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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.

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4

Newest Ratings and Reviews

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  • on September 02, 2013

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    A delicious blend of flavors! The paprika, Worcestershire and wine give it a somewhat smoky flavor. I used jarred roasted red peppers instead of making them & added red pepper flakes in place of the fresno chili's since there were none available at the market, which gave it a nice kick. This is a warm & very satisfying vegetarian meal that I plan on making often over the cold, winter months ahead.

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  • 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!

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  • 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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