Meatless Monday #14 Mushroom Paprikas (or Paprikash) This is divine on a cool winter evening. The slower you simmer this sauce, the better the flavor. Serve over egg noodles, gnocchi, or rice 1 Tbs. olive oil 4 cups sliced mushrooms (portabella or baby bella are nice for this) 1 medium bell pepper, diced (about a cup) 1 medium onion, diced (about a cup and a half) ½ cup white wine (chardonnay or pinot blanc, or if you have some red instead, that’ll work just fine, just keep it on the dry side and not the sweet side) 2 Tbs. all-purpose flour 1 Tbs. sweet paprika (or I also like Penzey’s smoked Spanish paprika for a little smoky flavor) 1 15-oz. can crushed tomatoes, or 2 cups finely chopped fresh tomatoes ¼ cup sour cream Salt and Pepper to taste Heat oil in skillet over medium heat. Add mushrooms, and cook until just beginning to soften. Add bell pepper and onion, and sauté until onion is translucent. Add wine, and cook a few minutes more. Stir in flour and paprika. Add tomatoes and 1/2 cup water, and simmer on low heat until sauce has thickened. You can prepare this quickly in about 30 minutes, or cook the ingredients on a lower heat to let the flavors mingle more. Stir sour cream into warm paprikas mixture just before serving. This serves about 4
Posted on: Mon, 07 Oct 2013 11:23:51 +0000
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