Mushroom paprikash

Votes: 3

Time: 1 hour 10 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 552, total fat 24 G., saturated fats G., proteins 16 G., carbohydrates 66 G., fiber G., cholesterol mg, sodium mg, sugar G.

Paprika is a key spice in Hungarian cuisine, but it's not native to Hungary. It arrived in Europe from Brazil, so why did it catch on so well with Hungarian chefs? The secret lies in the processing method: initially, paprika was used whole, resulting in a spicy seasoning, but Hungarians realized that removing the veins and grinding the pepper into a fine powder produced a milder flavor. Since then, this spice powder has become a hallmark of Hungarian dishes; one of them is even named "paprikaš" in its honor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

230 g wide egg noodles or 450 g tagliatelle pasta
2 large red bell peppers
1/4 cup olive oil
8 large portobello mushroom caps, scraped out, wiped clean and cut into small pieces
2 Fresno chili peppers, thinly sliced
1 large onion, chopped
1 carrot, peeled and chopped or grated
4 large cloves garlic, sliced
2 tbsp smoked paprika
1/4 cup tomato paste
2 cups of broth
1 cup dry white wine
1 tbsp Worcestershire sauce
2 tbsp (30 g) butter
1/4 cup fresh chopped chives, parsley, or dill
Sour cream, to taste

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: portobello mushrooms, sweet pepper, chili pepper, carrot, egg noodles, tomato paste, Worcestershire sauce, white wine, parsley, dill, paprika

Cooking the dish according to the recipe:

Roast the peppers on a gas stove or in a roasting pan with the door slightly ajar to allow steam to escape. Place them in a bowl to cool and cover with plastic wrap. Peel or peel the peppers, remove the seeds, and slice thinly.
In a large Dutch oven or large, deep skillet, heat 1/4 cup olive oil over medium heat. Add the mushrooms and sauté for 12-15 minutes, until darkened and softened. Add the Fresno peppers, onion, carrots, garlic, paprika, salt, and pepper, and cook for another 10 minutes, until the vegetables are tender.

Add tomato paste to the vegetables and stir for 1 minute. Add bouillon, wine, Worcestershire sauce, and roasted bell peppers. Simmer for a few minutes to allow the flavors to meld, then cool completely.
Heat the mushrooms and sauce over medium heat, stirring occasionally.

Cook the egg pasta in boiling salted water until al dente and toss with butter and herbs.
Stir a few spoons of sour cream into the pakrikash and serve in shallow bowls on a bed of noodles or traditional grapa trahana.

Categories:

recipe / Calorie content of prepared meals / Vegetarian dishes / Soups / Thick soups and stews / European cuisine / Rachael Ray

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