HUNGARIAN PORTOBELLO PAPRIKASH
Provided by Rachael Ray : Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 552 calorie, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 63 milligrams, Sodium 681 milligrams, Carbohydrate 66 grams, Fiber 8.5 grams, Protein 16 grams, Sugar 12 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Marybills Gate
[email protected]I can't wait to try this recipe!
Ri Doy
[email protected]This looks delicious!
remember 4r you
[email protected]Yum!
Patra Chinedum
[email protected]This was a delicious and easy recipe to follow. I used baby bella mushrooms instead of portobello and it turned out great. The sauce was creamy and flavorful, and the mushrooms were tender and juicy. I served it over egg noodles and everyone loved it
Byarugaba Philip
[email protected]I love this recipe! It's so easy to make and it always turns out great. The sauce is creamy and rich, and the mushrooms are always tender and juicy. I usually serve it over egg noodles, but it's also great with rice or mashed potatoes.
Akram Lakhan
[email protected]This recipe was easy to follow and the results were amazing! The sauce was so flavorful and the mushrooms were cooked to perfection. I will definitely be making this again.
Marsan Hattingh
[email protected]I made this last night and it was delicious! I used cremini mushrooms instead of portobello and it still turned out great. The sauce was creamy and flavorful, and the mushrooms were tender and juicy. I served it over egg noodles and everyone loved it
Elias Vega
[email protected]This Hungarian Portobello Paprikash was a hit with my family! The flavors were rich and complex, and the portobello mushrooms were a delicious and hearty substitute for chicken. I will definitely be making this again.