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.
Mushroom Paprikash Soup
Mushroom Paprikash Soup
I was lucky enough to get some beautiful fresh Shitake mushrooms a few days ago. I also had some Crimini mushrooms. With a chilly weekend ahead I decided to go with a soup. I was thinking of a version of the mushroom soup I grew up with. It is normally made with dried mushrooms. I made some changes, like adding barley. I was also planning on adding sour cream. A friend mentioned a recipe she had with paprika added to a mushrooms. The Mushroom Paprikash Soup was born. We had it over the weekend and everyone really liked it. Here is the recipe. If you can’t find fresh Shitake Mushrooms feel free to use what fresh mushrooms you do have.
Mushroom Paprikash Soup
8 oz. fresh shitake mushrooms
8 oz. fresh crimini mushrooms
oil
2 onions, chopped
8 cups water
1 c. uncooked barley
1/4 c. balsamic vinegar
1/4 c. sherry
2 T. honey
1 c. sour cream
2 T. paprika
1 T. hot sauce
salt and pepper to taste
Remove stems from mushrooms and wash thoroughly. In soup pot heat oil and add onions and mushroom stems and cook until golden brown. Add the water and simmer together for 30 minutes or longer to make a mushroom stock. Meanwhile, wash and slice the mushroom caps. Strain stock, discard onions and stems and set aside. Put a little more oil in the soup pot and add the sliced mushrooms. Saute them for a few minutes. Return stock to soup pot with the mushrooms, bring to a boil and simmer, covered for 20 minutes. Add the barley, vinegar, sherry and honey and simmer, covered, for 40-50 minutes, or until barley is tender. To prevent the sour cream from curdling place it in a small bowl and ladle in a little of the hot soup. Whisk until smooth and add a little more soup, whisking again. Add the sour cream mixture to the soup along with the rest of the seasonings. Adjust to your taste and serve. Serves 6.
Fresh shitake mushrooms
Shitake and Crimini Mushrooms
