Mushroom Paprikas Or Paprikas Gomba Food

MUSHROOM PAPRIKAS OR PAPRIKAS GOMBA

Mushroom Paprikas or Paprikas Gomba image

Found this in the local paper and it sounds like a delicious alternative to chicken paprikas. The recipe is by Al Church whose Hungarian mother used to make this during Lent. Serving size is an estimate.

Provided by darthlaurie

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
1 cup chopped onion
1 lb cremini mushrooms or 1 lb button mushroom, washed and cut in half
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon Hungarian paprika (Szeged brand recommended)
1 cup chicken broth or 1 cup vegetable broth
1 tablespoon flour
1/2 cup sour cream

Steps:

Heat oil in a skillet. Add onion and cook until soft.
Add mushrooms and season with salt, pepper and paprika.
Cook 10 to 15 minutes over medium heat until mushrooms are soft.
Combine broth, flour and sour cream.
Pour into mushroom mixture in pan and cook gently until slightly thickened.
Serve over egg noodles.

Nutrition Facts : Calories 179.2, Fat 13.7, SaturatedFat 4.7, Cholesterol 12.8, Sodium 747.4, Carbohydrate 11.5, Fiber 2.4, Sugar 3.8, Protein 5.8

MUSHROOMS PAPRIKASH

Mushrooms paprikash image

This vegetarian sauce is flavoured with caraway, paprika and parsley. Serve on pasta or jacket potatoes

Provided by Sara Buenfeld

Categories Dinner, Main course, Pasta

Time 20m

Number Of Ingredients 11

Ingredients

½ tsp caraway seed
1 tbsp olive oil
1 onion , halved and sliced
300g cup mushroom , quartered
1 large green pepper , deseeded and cut into chunks
2 tsp sweet smoked paprika
400g can chopped tomato
1 vegetable stock cube (or gluten-free alternative)
4 tbsp soured cream
chopped parsley (optional)
pasta , microwave jacket potato or crusty garlic bread, to serve

Steps:

Heat a large sauté pan or wok, add the caraway seeds and lightly toast over the heat for a few seconds. Add the oil, then tip in the onion, mushrooms and pepper, and season well (salt will help draw the moisture from the mushrooms). Cook, stirring frequently, for about 6-8 mins until the vegetables are softened and the onion is starting to turn golden.
Stir the paprika into the vegetables, tip in the tomatoes, stock and half a can of water, and leave to cook for 5 mins. Top portions with the soured cream and parsley, if using, and serve with pasta, jacket potatoes, or garlic bread.

Nutrition Facts : Calories 220 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 1.8 milligram of sodium

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