Ronnie's Notes
Anyone who tells you that a vegetarian dinner isn’t as hearty, filling, nourishing or satisfying as a meat dinner, hasn’t tasted Portobello Mushroom Paprikash.
I’ve tasted Chicken Paprikash, a most delicious Hungarian dish, and I can say honestly — this is better. This version includes the real thing — thick, tangy, dairy sour cream for extra goodness.
That’s all I have to say.
Instructions
Heat 2 tablespoons of the olive oil in a large sauté pan over medium-high heat.
Add the caps (you will have to do this in batches) and cook (topside down) for , or until they are crispy.
Remove the caps and set them aside.
Heat the remaining 2 tablespoons olive oil in the pan and add the onion.
Cook, stirring frequently, for or until slightly softened.
Add the garlic and cook briefly.
Add the paprika and flour, stirring to blend them in thoroughly.
Stir in the tomatoes and cook for .
Pour in the stock.
Season to taste with salt and pepper.
Cook for or until the sauce is thick.
Stir in 1/2 cup of the sour cream and blend it in thoroughly.
Place the cooked noodles in each of 4 plates.
Top the noodles with 2 mushroom caps per plate.
Spoon the sauce over the mushrooms.
Place small dollops of the remaining sour cream on top.
Garnish with chopped parsley.