Mushroom Paprikash Food

VEGETARIAN MUSHROOM PAPRIKASH

Steps:

• 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.

HUNGARIAN PORTOBELLO PAPRIKASH

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.

MUSHROOMS PAPRIKASH

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.

CHICKEN PAPRIKASH

Steps:

• Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
• In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
• Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened.
• To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.

MUSHROOM PAPRIKASH

Steps:

• 1. Melt butter over medium heat in a 12" skillet.
• 2. Add mushrooms and saute about 7 minutes.
• 3. Add onion and green bell pepper and cook about 3 more minutes.
• 4. Meanwhile, mix the flour and paprika in the sour cream until smooth and set aside.
• 5. Add the chicken broth and wine to the mushrooms, onion and bell peppers and bring to a boil; reduce heat to simmer.
• 6. Add the sour cream mixture stirring well. Heat through, stirring gently for about 2 minutes - do not let the sauce boil.
• 7. Serve over cooked noodles.

PAPRIKA MUSHROOMS

Steps:

• In a large skillet, saute onions in oil until tender. Stir in paprika. Add mushrooms and broth; bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until mushrooms are tender.

MUSHROOM CHICKEN PAPRIKASH

Steps:

• Prep the Chicken: In a medium bowl toss the chicken pieces with the paprika, salt and pepper. Sprinkle the flour on top of the chicken and toss to coat.
• Cook Chicken: Heat the olive oil in a large nonstick skillet over medium heat until hot. Add the chicken in a single layer and cook until golden brown on each side, tossing occasionally, about 5 minutes. Don't worry if the chicken is not cooked through, it will fully cook later on in the sauce. Transfer the chicken onto a plate and set aside.
• Saute: Add the butter to the pan, and stir in the onions and mushrooms. Saute the mixture, stirring occasionally and scraping up the browned bits from the chicken, until the onion is translucent and the onions and mushrooms are browned, about 5 minutes. Add the garlic and cook for another 30 seconds, until fragrant.
• Add Ingredients: Pour in about 1/4 cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth and the bay leaf, stirring well.
• Finish Cooking: Add the chicken back into the skillet and simmer the mixture over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. Stir in the yogurt and cook for about 2-3 minutes longer. Let the mixture simmer for 2-3 minutes until thickened.
• Serve: Serve over mashed potatoes, egg noodles or rice and garnish with fresh parsley, if desired.

MUSHROOMS PAPRIKASH WITH EGG NOODLES

Steps:

• In a frying pan, melt butter over medium heat. Add onion and cook until golden.
• Add garlic and mushrooms and cook until liquid is mostly evaporated.
• Add tomato paste, paprika and salt. Simmer until blended and heated through.
• Remove from heat and stir in sour cream.
• Meanwhile cook pasta until tender. Drain noodles and toss with mushrooms.
• Serve hot.

HUNGARIAN MUSHROOM PAPRIKASH STEW

Steps:

• Rinse the dried mushrooms thoroughly in warm running water. Place in a bowl and cover with the hot water. Soak for twenty-five minutes until thoroughly rehydrated. Strain through a fine-mesh sieve and reserve the mushroom water. Discard the mushrooms.
• Heat the oil in a shallow straight-sided sauté pan over medium-high heat. When the oil shimmers add the onions and sauté until golden about eight minutes.
• Lower the heat and add one-fourth cup of mushroom water. Simmer until halved and add another one-fourth cup of mushroom water. Continue adding one-fourth of a cup at a time until all the mushroom water has been added. It should have a semi-thick sauce consistency.
• Add the paprika, cremini mushrooms, wild mushrooms, salt, and pepper. Cover with a lid. Stir and simmer for about ten minutes or until the mushrooms are cooked through.
• Whisk the sour cream and flour together. Add to the stew and heat until thickened, about two minutes. Taste, Think, Transform with salt and/or pepper. Serve hot garnished with the dill leaves.

MUSHROOMS PAPRIKA - HOUBY PAPRIKAS

Steps:

• Heat a large saucepan over a low heat and add the butter. When the butter has melted, add the onion and cook until soft and translucent.
• Add the mushrooms, season with salt and pepper to taste, then increase the heat and stir. When the moisture from the mushrooms has been released, allow it to evaporate, concentrating the flavour. This might happen quickly or slowly, depending entirely on the type of mushrooms used.
• Add teh paprika and cayenne and fry for a few moments longer, until the paprika turns a shade darker. Finally, add teh sour cream or creme fraiche and dill, and allow it to bubbvle gently for a further 5 minutes or so.
• Serve immediately with rice, pasta or Spatzle.

INSTANT POT MUSHROOM AND POTATO PAPRIKASH

Steps:

• Turn on a 6- to 8-quart electric pressure cooker and select the sauté setting (on the more, or hot, setting, if you have it). Add the vegetable oil, then half of the mushrooms. Season with salt, and brown for about 5 minutes, stirring once or twice. Remove the first batch of mushrooms and place on a plate. Add a little more oil if the pot is dry, and brown the second batch the same way, seasoning with salt and transferring the mushrooms to the plate when done.
• Add the butter to the pot, then the onion. Season with salt and cook for 2 minutes, stirring, until the onion just begins to soften. Add the garlic, and cook for 1 minute more, until the garlic is fragrant. Add the sweet and smoked paprikas; stir well to combine the spices with the onion. Add the wine and carefully scrape up all the browned bits on the bottom of the pot with a spatula. Add the vegetable stock, then the potatoes and mushrooms, along with any accumulated liquid on the plate. Season generously with black pepper. Turn off the sauté setting. Close the lid and twist the pressure knob to seal. Cook on high pressure for 2 minutes.
• Turn off the pressure cooker and quick-release the pressure by carefully turning the pressure knob to venting. While the steam releases, combine the sour cream with the flour in a medium bowl. Uncover the pot and stir in the crushed tomatoes. Whisk a few ladlefuls of the hot liquid into the sour cream mixture. Add the sour cream mixture and the herbs to the pot. Stir well, and adjust the texture of the stew with up to ½ cup of water if it is too thick for your taste. Taste and add more salt and pepper, if you like.

MUSHROOM AND POTATO PAPRIKASH

Steps:

• Warm the oil in a Dutch oven over high heat. Add half the mushrooms, season with salt, and brown for 5 minutes, stirring once or twice. Meanwhile, spread the potatoes on a plate or a shallow bowl and microwave for 3 to 5 minutes; they should be about halfway cooked, not fully. (If you don't have a microwave, you can parcook in salted boiling water for 3 to 5 minutes instead.) Transfer the first batch of mushrooms to a plate, add a little more oil if the pan is dry, and brown the second batch the same way, seasoning with salt and transferring them to the plate when done.
• Reduce the heat to medium-high. Add the butter to the pot, then the onion. Season with salt and cook for 3 minutes, stirring, until the onion just begins to soften. Add the garlic and cook for 2 more minutes, until the onion is soft and the garlic is fragrant. Reduce the heat to low and add the sweet and smoked paprikas; stir well to combine the spices with the onion. Add the wine, increase the heat to medium and let it come to a simmer while you scrape up any browned bits on the bottom of the pot. Add the vegetable stock and the crushed tomatoes, then the potatoes and mushrooms, along with any liquid that accumulated on the plate. Season generously with black pepper. Increase the heat to high to bring the mixture to a boil, then reduce the heat to maintain a simmer and cover the pot. Cook for 15 minutes.
• Uncover the pot and cook for about 5 minutes more, until the potatoes are fully tender and the liquid has reduced a bit. Meanwhile, combine the sour cream and flour in a medium bowl, then whisk a few ladlefuls of the hot liquid into the sour cream mixture. Reduce the heat to low, then add the sour cream mixture and herbs to the pot. Stir well, and adjust the texture of the stew with up to ½ cup of water if it is too thick for your taste. Taste and add more salt and pepper, if you like.