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
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Jacquene Cole
[email protected]This recipe was a bit too oily for my taste. I think I would have preferred it with less oil. The portobello mushrooms were also a bit too greasy. I think I would have preferred them to be more crispy.
Millet Milller
[email protected]This dish was a bit too bland for my taste. I think I would have preferred it with more spices and herbs. The portobello mushrooms were also a bit too dry. I think I would have preferred them to be more tender.
Sybil Booysen
[email protected]This recipe was a bit too bitter for my taste. I think I would have preferred it with less paprika. The portobello mushrooms were also a bit too tough. I think I would have preferred them to be more tender.
Suliman Khan
[email protected]This dish was a bit too sour for my taste. I think I would have preferred it with less lemon juice. The portobello mushrooms were also a bit undercooked. I think I would have preferred them to be more tender.
Nepali Samir boss
[email protected]This recipe was a bit too sweet for my taste. I think I would have preferred it with less sugar. The portobello mushrooms were also a bit soggy. I think I would have preferred them to be more crispy.
Adnan Arshad
[email protected]This dish was a bit too salty for my taste. I think I would have preferred it with less salt. The portobello mushrooms were also a bit overcooked. I think I would have preferred them to be more tender.
Manuel Tekeyan
[email protected]I'm not a vegetarian, but I'm always looking for new and interesting ways to cook vegetables. This recipe definitely fits the bill. The portobello mushrooms were a great substitute for chicken, and the sauce was flavorful and creamy. I served it over
Bikash Adhikari
[email protected]This recipe was easy to follow and the results were delicious! The portobello mushrooms were tender and flavorful, and the sauce was creamy and rich. I served it over egg noodles, and it was a perfect weeknight meal.
Ayon Khan
[email protected]This dish was a bit too spicy for my taste. I think I would have preferred it with less paprika. The portobello mushrooms were also a bit tough. I think I would have preferred them to be more tender.
Corrie Neethling
[email protected]Overall, this was a good recipe. The portobello mushrooms were cooked well and the sauce was flavorful. I would have preferred it to be a bit creamier, but that's just personal preference. I served it over egg noodles and it was a delicious and satis
Ebenezer Butantu
[email protected]This recipe was a bit bland for my taste. I think I would have preferred it with more spices and herbs. The portobello mushrooms were also a bit dry. I think I would have preferred them to be more tender.
Zaynap Ali
[email protected]I followed the recipe exactly and the dish turned out great! The portobello mushrooms were cooked perfectly and the sauce was flavorful and creamy. I served it over egg noodles and it was a delicious and satisfying meal.
Czarli
[email protected]This dish was a bit too rich for my taste. The sauce was very creamy and the portobello mushrooms were a bit heavy. I think I would have preferred it with a lighter sauce and maybe some grilled vegetables.
Leo Cruz
[email protected]I love this recipe! The portobello mushrooms are a great way to add a meaty texture to the dish, and the sauce is always flavorful and creamy. I've served it over egg noodles, mashed potatoes, and rice, and it's always a hit.
Ch asif Ch
[email protected]This recipe was easy to follow and the results were amazing! The portobello mushrooms were tender and flavorful, and the sauce was creamy and rich. I served it over egg noodles, and it was a delicious and satisfying meal.
Kelly Granger
[email protected]I've made this recipe several times now, and it's always a hit. The portobello mushrooms are a great way to add a meaty texture to the dish, and the sauce is always flavorful and creamy. I love serving it over egg noodles or mashed potatoes.
Cody Phibbs
[email protected]This dish was absolutely delicious! The portobello mushrooms were cooked to perfection, and the sauce was creamy and flavorful. I served it over rice, and it was a perfect weeknight meal.
Kaber Knowles
[email protected]I'm always looking for new vegetarian recipes, and this one definitely fits the bill. The portobello mushrooms were a great meat substitute, and the sauce was rich and flavorful. I served it over mashed potatoes, and it was a delicious and satisfying
Olga Reyes
[email protected]This Hungarian Portobello Paprikash was a hit with my family! The portobello mushrooms were a great substitute for the traditional chicken, and the sauce was flavorful and creamy. I served it over egg noodles, and it was a perfect comfort food meal.