Anyone who tells you that a vegetarian dinner isn’t as hearty, filling, nourishing or satisfying as a meat dinner, hasn’t tasted Portobello Mushroom Paprikash.
I’ve tasted Chicken Paprikash, a most delicious Hungarian dish, and I can say honestly — this is better. This version includes the real thing — thick, tangy, dairy sour cream for extra goodness.
That’s all I have to say.
Portobello Mushroom Paprikash
4 tablespoons olive oil
8 large Portobello mushroom caps
1 large onion, peeled and chopped
3 cloves garlic, chopped
4 teaspoons sweet and/or hot paprika
2 teaspoons all-purpose flour
3 medium tomatoes, chopped
1-1/2 cups vegetable stock
salt and freshly ground black pepper to taste
1 cup dairy sour cream
12 ounces cooked egg noodles
chopped fresh parsley for garnish
Heat 2 tablespoons of the olive oil in a large sauté pan over medium-high heat. Add the caps (you will have to do this in batches) and cook (topside down) for about 2 minutes, or until they are crispy. Remove the caps and set them aside. Heat the remaining 2 tablespoons olive oil in the pan and add the onion. Cook, stirring frequently, for about 2 minutes or until slightly softened. Add the garlic and cook briefly. Add the paprika and flour, stirring to blend them in thoroughly. Stir in the tomatoes and cook for 1-2 minutes. Pour in the stock. Season to taste with salt and pepper. Cook for about 25 minutes or until the sauce is thick. Stir in 1/2 cup of the sour cream and blend it in thoroughly. Place the cooked noodles in each of 4 plates. Top the noodles with 2 mushroom caps per plate. Spoon the sauce over the mushrooms. Place small dollops of the remaining sour cream on top. Garnish with chopped parsley.
Makes 4 servings