Mushroom Paprikash

Mushroom Paprikash

I love cooking with mushrooms, in all sorts of dishes. I also love paprikash.

I normally make chicken paprikash, but I made this version last night, using mushrooms instead. The combination of earthy mushrooms with onions in a creamy sour cream paprika sauce works so well together.

I used chicken broth, but a vegetable broth would also work. Use of the vegetable broth would also make this a great vegetarian dish.

I used baby portobello mushrooms last night, but feel free to play around with which mushrooms you use. I think a mix of wild mushrooms would really make it special.

I used 2 tablespoons of paprika, but I think I might add a little more the next time.

So here is the recipe.

Mushroom Paprikash

3 tablespoons butter

1 large onion, chopped

3/4 pound Portobello mushrooms, sliced

1 ½ cups broth – chicken or vegetable

1 ½ cups sour cream

3 tablespoons all-purpose flour

2 T. paprika, or to taste

¼ cup chopped fresh parsley

8 ounces dried egg noodles

Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside. At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Stir in broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3.  Remove the pan from the heat, stir together the sour cream, flour and paprika. Blend into the mushroom mixture. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.