Recipe: Mushroom Paprikash

I love this recipe. It’s quick, it’s delicious, you can serve it on top of any carb you have on hand : rice, noodles, couscous, spätzle, even a baked potato. You do you. It also is made of very simple ingredients that I tend to have on hand and you only have to chop an onion and some mushrooms. If you add in some frozen peas or spinach you can get some green vegetables in there too and it’s just a nice balance of quick, easy, cheap, and delicious you don’t find in most recipes.

Mushroom Paprikash

AuthorMabDifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients
 2 tbsp olive oil
 1 onion, finely chopped
 400 g mushroom (any kind)
 1 tbsp sweet paprika
 0.50 tsp cayenne pepper
 2 tsp flour
 60 ml red wine
 250 g chopped tomatoes (canned is fine)
 1 tbsp tomato paste
 250 ml vegetable stock
 50 g sour cream
 salt, pepper, parsley, dill

Directions
1

Heat the oil in a large skillet over medium heat and add the onion and cook 5-6 minutes until tender.

2

Add the garlic and cook another minute then add the mushrooms slices along with seasoning and cook until soft 4-5 minutes.

3

Add flour, cook for 30 seconds then add the wine, tomatoes, tomato paste and stock and simmer 10-12 minutes until the mushrooms are cooked and sauce thickens.

4

Turn the heat off, stir in the sour cream and season to taste. Serve hot over your carb of choice.

Adapted from: The Foodie Physician

Ingredients

Ingredients
 2 tbsp olive oil
 1 onion, finely chopped
 400 g mushroom (any kind)
 1 tbsp sweet paprika
 0.50 tsp cayenne pepper
 2 tsp flour
 60 ml red wine
 250 g chopped tomatoes (canned is fine)
 1 tbsp tomato paste
 250 ml vegetable stock
 50 g sour cream
 salt, pepper, parsley, dill

Directions

Directions
1

Heat the oil in a large skillet over medium heat and add the onion and cook 5-6 minutes until tender.

2

Add the garlic and cook another minute then add the mushrooms slices along with seasoning and cook until soft 4-5 minutes.

3

Add flour, cook for 30 seconds then add the wine, tomatoes, tomato paste and stock and simmer 10-12 minutes until the mushrooms are cooked and sauce thickens.

4

Turn the heat off, stir in the sour cream and season to taste. Serve hot over your carb of choice.

Mushroom Paprikash

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