Hungarian Portobello Paprikash Recipe

Name: Hungarian Portobello Paprikash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/4 cup tomato paste; 2 cups chicken or vegetable stock; 1 cup dry white wine; 1 tablespoon Worcestershire sauce; 8 ounces wide egg noodles or 1 pound egg tagliatelle; 2 tablespoons butter; 1/4 cup chopped fresh chives, parsley, or dill; Sour cream, as needed

Servings: persons

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
1/4 cup tomato paste
2 cups chicken or vegetable stock
1 cup dry white wine
1 tablespoon Worcestershire sauce
8 ounces wide egg noodles or 1 pound egg tagliatelle
2 tablespoons butter
1/4 cup chopped fresh chives, parsley, or dill
Sour cream, as needed

1
Char the peppers on the stovetop or under the broiler with the oven door cracked for the steam to escape.
2
Place the charred peppers in a bowl and cover with plastic wrap to cool.
3
Scrape or peel the skin from the peppers, then seed, and thinly slice.
4
Heat 1/4 cup extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat.
5
Add the mushrooms and brown 12 to 15 minutes until darkened and tender.
6
Add the Fresno peppers, onion, carrot, garlic, paprika, salt, and pepper, and cook to soften, 10 minutes more.
7
Add the tomato paste to the vegetables and stir 1 minute.
8
Add the stock, wine, Worcestershire sauce, and roasted red peppers.
9
Simmer a few minutes for the flavors to combine, then cool completely and store for make-ahead meal.
10
Reheat the mushrooms and sauce over medium heat, stirring occasionally.
11
In boiling salted water, cook the egg noodles or egg pasta to al dente and toss with butter and herbs.
12
Stir a few spoonfuls of sour cream into the paprikash and serve in shallow bowls on a bed of noodles or pasta.

868

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Hungarian Portobello Paprikash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hungarian Portobello Paprikash

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