Mushroom Paprikash


1 tablespoon plus 1 teaspoon vegetable oil
3 mediums onions, chopped
12 ounces cremini mushrooms, small ones halved and 1 lg ones quartered
1 large red bell pepper, chopped
1 tablespoon mild Hungarian paprika
1 teaspoon hot Hungarian paprika, or to taste
1 teaspoon salt
1/2 cup nonfat sour cream or vegan sour cream


In large Dutch oven, heat oil over medium high heat. Add onions and cook, stirring often, until translucent, about 8 minutes, reducing heat if onions brown too quickly. Add mushrooms and cook, stirring often, until tender, about 5 minutes. Add bell pepper and cook until tender about 5 minutes.
Add both mild and hot paprikas, stirring well to coat vegetables and prevent scorching. Add 2 cups water and salt; mix well. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, 20 minutes.
Two or three minutes before the end of cooking, increase heat and boil briskly to reduce sauce and concentrate flavors. Reduce heat to low. Wait until boiling subsides, then stir in sour cream and heat through, stirring. Serve hot.




Fragrant with two kinds of paprika, this hearty mushroom stew is wonderful served over your favorite noodles. To make it dairy-free, simply use a soy-based sour cream alternative. If you would like extra fire, increase the hot paprika to 2 teaspoons and use 2 teaspoons mild paprika.


6.0 servings


Sunday, March 28, 2010 - 11:57pm


Related Cooking Videos