Mushroom Paprikash

Ingredients

• 6 cups Cremini mushrooms, thickly sliced
• 2 Portobello mushrooms, cut into chunks
• 2 tbsp Canola oil
• 2 tbsp Unsalted butter
• 2 Yellow onion, sliced thin
• 1 Red bell pepper, sliced
• 4 cloves Garlic, minced
• 1 tbsp Smoked paprika
• 1 tsp Chili powder
• 2 tbsp All-purpose flour
• 2 ½ cups Low-sodium vegetable broth
• 1 tbsp Tomato paste
• ¾ cup Light sour cream
• 1 ¼ tsp Kosher salt
• 10 oz Semolina pasta (dry), egg noodles
• 3 tbsp Fresh dill, chopped

Method

1. Brown the mushrooms hard in the oil in two batches, 6 minutes each, and set them aside.
2. Cook the onions and pepper in the butter over medium for 12 minutes until soft and sweet.
3. Take the pot off the heat before adding the paprika. Paprika burns in about fifteen seconds over direct heat and turns bitter — Hungarian cooks always add it off the flame.
4. Stir in the flour and tomato paste, then return to medium heat and add the broth gradually, whisking. Return the mushrooms and simmer 15 minutes.
5. Off the heat, temper the sour cream: stir a ladle of the hot sauce into it first, then stir that back into the pot. Straight from the tub into a simmering pot it will curdle.
6. Serve over buttered noodles with dill.

Notes

✨ The restaurant touch

Buy good Hungarian sweet paprika in a tin and keep it in the freezer. It is a completely different ingredient from the dusty jar in most cupboards.

🧒 For the kids

Mild, creamy and served on noodles. Skip the dill on theirs if herbs are an issue.

🥡 Leftovers

Keeps 4 days. Reheat gently — sour cream splits at a boil.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.