Paprika Mushrooms Food

PAPRIKA PORK

Steps:

• Heat the oil in a large pan, tip in the onions and cook for 10 mins until soft and golden. Add the pork and mushrooms and cook on a high heat for 3-4 mins until browned. Add the paprika and cook for 1 min more.
• Stir in the tomato purée, then pour on the stock and simmer for 5-8 mins until the pork is cooked through. Finally, mix in the soured cream and some seasoning. Serve with egg noodles, tagliatelle or rice, and an extra dollop of soured cream, if you like.

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.

SMOKY ROASTED MUSHROOMS

Steps:

• Toss 2 pounds whole mixed mushrooms, 1 1/2 tablespoons olive oil, and salt and pepper to taste in a bowl. Spread on a baking sheet and roast at 425 degrees F, stirring a few times, until tender and browned, 30 to 35 minutes. Cook 3 thinly sliced garlic cloves and 1/2 teaspoon smoked paprika in butter until soft; toss with the mushrooms. Sprinkle with chopped parsley and salt.

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.

SAUTEED MUSHROOMS AND ONIONS WITH PAPRIKA

Steps:

• Preheat oven to 450ºF.
• In an oven safe frying pan over medium heat, add 1tbsp butter, extra virgin olive oil, garlic and thyme and cook for one minute.
• Add mushrooms and pearl onions flat in the pan and cook for 7 minutes, until onions are beginning to soften.
• Place the pan in the center of the oven and roast for 15 minutes, until onions are tender.
• Take the pan out of the oven, add paprika salt, pepper and remaining butter and gently toss. Top with arugula and roast for another 3-5 minutes, until arugula has completely wilted.
• Serve immediately.

BRAISED HALIBUT WITH PAPRIKA AND MUSHROOMS

Steps:

• Preheat oven to 350 degrees F.
• Season pike liberally with salt and pepper. Melt butter in pan and sear both sides of fish. Remove from pan and set aside.
• Add mushrooms, scallions, pepper, and paprika and cook over low heat. Add flour and make a roux. Whisk in stock by thirds and bring to a simmer. Whisk in sour cream and check seasoning.
• Place fish back into the pan, cover, and roast in the oven 30 minutes or until fish is flaky.

PAPRIKA CHICKEN WITH MUSHROOMS

Steps:

• Pound chicken breasts to 1/2 inch thickness.
• Sprinkle both sides of each chicken breast*liberally* with paprika, salt, pepper, and garlic powder.
• In a large skillet, melt the butter over low heat.
• Add the chicken breast, cover and cook over medium heat for 10 minutes.
• Turn chicken breasts over and layer the thinly sliced onions and mushrooms on top of the chicken.
• Cover and cook for 10 minutes.
• Remove lid and mix onions and mushrooms into the butter sauce, reduce heat to low and cook uncovered for 5 minutes.

PAPRIKA CHICKEN WITH MUSHROOMS

Steps:

• Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.
• In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
• Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.

PAPRIKA BEEF AND MUSHROOMS

Steps:

• Remove any fat from the meat and cut into cubes.
• Brown in a little hot oil. Do this in batches to keep from 'stewing'.
• Return all meat to pan and add onion, garlic, mushrooms, tomato paste, paprika, stock powder and first measure of water.
• Cover and simmer gently for 1-11/2 hours or until the meat is tender.
• Mix the cornflour with the 2 Tbsp water and stir into the beef.
• Heat for a few minutes until thickened.
• Serve sprinkled with chopped parsley if liked.

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.

PAPRIKA MUSHROOMS WITH GREEK-STYLE YOGHURT

Steps:

• Melt butter in a medium size saucepan over medium heat.
• Fry spring onions and garlic for one minute, stirring often.
• Reduce heat to low and add mushrooms, chili flakes and paprika and cook for one minute, stirring often.
• Add sherry, red wine, water and sun-dried tomatoes.
• Simmer for ten minutes, stirring occasionally until of a good consistency.
• Serve either on or to side of toast with yoghurt spooned over the top.

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.

EVERYONE'S FAVOURITE SNACK IS MADE VEGAN WITH THIS SPICY PLANT-BASED JERKY

Steps:

• Preheat oven to 250°F. Line a baking sheet with parchment paper and place marinated mushroom slices on the sheet, ensuring the slices are not crowded.

CHICKEN SAUTé WITH PAPRIKA SAUCE

Steps:

• Sprinkle chicken on both sides with 3/4 teaspoon paprika, then salt and pepper. Melt 1 tablespoon butter in medium nonstick skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to plate. Add remaining 1/2 tablespoon butter and onion to skillet. Reduce heat to medium. Cover and cook 5 minutes. Mix in 3/4 teaspoon paprika, then wine and cream. Boil until sauce thickens slightly, about 2 minutes. Return chicken and any juices to skillet; simmer to rewarm, about 1 minute. Season with salt and pepper and serve.

GOLDEN HUNGARIAN MUSHROOM SOUP

Steps:

• In a stockpot, melt the butter and oil together over medium heat. Add the onion and saute until translucent.
• Add the sliced mushrooms and saute until cooked through and any liquid has evaporated and mushrooms are browned (about 7 to 9 minutes),
• Add the garlic, and cook another minute.
• Stir in flour, mustard powder and paprika and cook another minute.
• Add the sherry, scrape the bottom of the pan to get all the brown bits that may have stuck to the pan. Raise the heat, bring to a boil and cook a further 2 minutes.
• Stir in stock white vinegar, salt and pepper, again scraping up any browned bits on the bottom of the pan. Bring to a boil, lower the heat, and simmer for around 10 minutes.
• Stir in the sour cream and parsley.
• Taste for seasoning and add more salt as needed. Serve hot.

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.

DELUXE MUSHROOM STROGANOFF

Steps:

• Put the porcini in a heatproof jug and cover with 400ml boiling water from the kettle. Leave to soak.
• Heat the oil and butter in a large, deep frying pan over a medium heat and fry the shallots for 5 mins until soft. Add the chestnut mushrooms, turn up the heat to medium-high and fry for 5-10 mins until lightly golden. Add the garlic and wild mushrooms and fry for another 5 mins, then stir in the tomato purée and stir in the flour and paprika for 30 seconds until all the flour has been absorbed.
• Pour the brandy into the pan and simmer for 5 mins until almost cooked off, then add the rehydrated porcini and mushroom stock, leaving any the last bits of gritty stock at the bottom of the jug. Bring to a bubble, then stir in the soured cream and mustard. Season and simmer for 5-10 mins until reduced enough to coat the mushrooms. Serve with mini roast potatoes.

MUSHROOMS PAPRIKA (HOUBY PAPRIKAS)

Steps:

• *Note: avoid light or fat-free sour cream as it will curdle easily
• Melt the butter in a large wok or saucepan over low heat. Add the onion and cook for 6 to 8 minutes or until soft and translucent.
• Increase the heat to medium-high and add the mushrooms to the pan. Season with salt and pepper and stir until the mushrooms begin to brown in their own juices. Add the paprika and cayenne, stir and cook for a few minutes longer, then stir in the sour cream and simmer for another 5 minutes.
• Serve immediately over hot fresh cooked brown rice or egg noodles.

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.

CRISPY GNOCCHI WITH MUSHROOMS AND PAPRIKA BUTTER RECIPE

Steps:

• Heat the oven to 200˚C.
• Place the potatoes on a baking tray and prick them all over with a fork. Bake for 1 hour or until very tender.
• Slice the potatoes in half lengthwise. Allow excess steam to escape.
• When the potatoes are cool enough to handle with a clean dishcloth, scoop the flesh out of the skins and pass through a potato ricer. If you don't have one, simply mash them with a potato masher.
• In a bowl combine the potato, egg yolk, parmesan, nutmeg and salt. Mix together with a fork.
• Sprinkle the flour evenly over the potato mixture and very gently fold the mixture together using a spatula.Turn the dough onto a lightly floured work surface. Divide the dough into 4.
• Roll each piece into a 2 - 3cm thick rope. Cut the rope into 3 cm pieces.
• If you want to add the traditional little lines you can gently roll each piece down a wooden butter pat or the back of a fork.
• Place the finished gnocchi on a lightly floured baking tray. Repeat with the remaining dough.
• Cook the gnocchi in a pan of boiling salted water for 2 to 3 minutes. As soon as they float up to the surface they are cooked.
• Heat a large frying pan and add about 2 tablespoons (30g) of the butter.
• Add the mushrooms and cook until golden brown. Season.
• Now add the rest of the butter and when sizzling add the paprika and sage. Cook until fragrant and nutty.
• Using a mesh spider or slotted spoon, drain the gnocchi and transfer directly to the pan and toss in the buttery mushrooms. Cook until the gnocchi starts getting golden brown crispy bits on each side.
• Add the sun-dried tomatoes and finish with a good squeeze of lemon juice. Season to taste.
• Serve the gnocchi onto plates swished with a little crème fraîche.
• Finish with a few shavings of parmesan and serve.

HUNGARIAN MUSHROOM SOUP

Steps:

• Heat a large soup pot over medium-high heat. Add the butter and saute the garlic, onions, and mushrooms until the onion becomes translucent.
• Add the paprika, dried thyme, dried dill, and soy sauce and stir. Add chicken broth and white wine. Lower the heat to medium-low and simmer for 10 minutes.
• Combine the cream and flour in a small mixing bowl. Slowly add the mixture to the soup and whisk consistently for about 10 minutes.
• When the soup starts to thicken, lower the heat to low. Add the lemon juice and sour cream. Season it with salt and pepper to taste. Serve with fresh dill on top.

SMOKED PAPRIKA MUSHROOMS WITH GARLIC DUST

Steps:

• Sprinkle the garlic with kosher salt and set on paper towels for ten minutes. Cut mushrooms in half. Pat garlic dry and discard the paper towels. Place new paper towels on the plate. Heat olive oil over medium heat, in a medium skillet and fry garlic until just turning gold (it will continue to cook and you don't want to burn it). Remove garlic with a slotted spoon to the paper towels to drain excess oil. Add mushroom to hot oil, add salt and cover so mushroom cook quickly and release their juices. Once the mushrooms get juicy, add smoked paprika and freshly ground black pepper. Cook for 5 minutes or until the mushroom juices reduce by two thirds . You don't want them to be totally dry. Place mushrooms in a serving bowl or plate. Chop garlic until fine and sprinkle over mushrooms. Serve with sliced bread to sop up remaining juices.

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.

PAPRIKA OIL-ROASTED POTATOES AND MUSHROOMS

Steps:

• Preheat your oven to 400 degrees Fahrenheit.
• Clean your potatoes well (no need to peel, though feel free to do so if you're not a fan of the vitamin-full peel). Cut the potatoes in half lengthwise, and then cut each half into three or four wedges.
• Clean your mushrooms with a damp paper towels (never wash mushrooms; it makes them gummy and a bit gross). Depending on their size, cut in half or quarter them. Add to the potatoes and set aside.
• Mix your oils and paprika in the bottom of your roasting pan. Mince your garlic into small pieces, and add it to the oil mixture. Place in the oven for five minutes, until the oil is fragrant and the garlic is golden.
• Add your potatoes and mushrooms to the pan, tossing them with a large spoon. Make sure they're coated with the oil.
• Place the pan in the oven for one hour. Every 15 minutes, remove the pan from the oven and carefully stir the potato wedges and mushrooms, ensuring they're coated with the bubbling oil. Take care not to get any of the oil on yourself - it's extremely hot!
• When ready to eat, serve some wedges and mushrooms on a plate, and gently sprinkle with a bit of the leftover oil. For the full effect, once you're done eating, I suggest mopping up the leftover oil with a crusty piece of regular or gluten-free bread.

MUSHROOM & HALLOUMI WRAP RECIPE

Steps:

• Heat the oil in a pan and fry the mushrooms and paprika for 4 - 5 minutes, or until the mushrooms are cooked. Set aside.
• In the hot pan, fry the halloumi slices for 30 - 40 seconds per side and set aside.
• Combine the cream cheese, herbs and lemon juice and zest in a small bowl.
• To assemble, place a toasted wrap on a flat surface a spread some of the cream cheese mixture down the middle.
• Top with the reserved mushrooms and halloumi cheese, and some avocado slices, rocket and micro salad leaves. Serve at once.