Vegetarian Mushroom Paprikash Food

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.

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.

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.