Meaning "with paprika" in Hungarian, paprikash is a creamy spiced stew traditionally made with meat. We've chosen mushrooms to give this vegetarian paprikash a hearty bite. Using a mix of varieties gives you a good spectrum of textures and flavors.
Ingredients:
8 ounces whole-wheat egg noodles
2 tablespoons extra-virgin olive oil
1 pound mixed mushrooms, such as cremini, shiitake, portobello and/or button, sliced
1 small yellow onion, diced
½ teaspoon caraway seeds
1 tablespoon chopped fresh sage or 1 teaspoon dried
2 cloves garlic, finely chopped
1 teaspoon paprika (see tip)
2 tablespoons tomato paste
1 cup dry white wine
½ cup sour cream
½ teaspoon salt
¼ teaspoon ground pepper
chopped fresh parsley for garnish
Directions:
Bring a large pot of water to a boil. Cook noodles according to package directions. Drain.
Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms, onion and caraway seeds; cook, stirring occasionally, until starting to brown, about 12 minutes.
Stir in sage, garlic and paprika; cook, stirring, until fragrant, about 30 seconds. Add tomato paste and cook, stirring, for 30 seconds more. Add wine and cook, stirring occasionally, until thickened, about 3 minutes. Remove from heat and stir in sour cream, salt and pepper. Serve over the noodles, garnished with parsley, if desired.
