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    Mushroom and Potato Paprikash Recipe - NYT Cooking

    Uploaded by

    David Eger
    This recipe is a vegetarian adaptation of Hungarian chicken paprikash. It uses mushrooms and potatoes simmered in a paprika-spiced tomato sauce. The mushrooms are browned in oil before adding onions, garlic, paprika, wine and vegetable stock. Part-cooked potatoes are added along with crushed tomatoes and simmered until tender. Sour cream is added at the end to enrich the sauce. The finished dish serves 6.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Mushroom and Potato Paprikash Recipe - NYT Cooking

    Uploaded by

    David Eger
    507 views2 pages
    This recipe is a vegetarian adaptation of Hungarian chicken paprikash. It uses mushrooms and potatoes simmered in a paprika-spiced tomato sauce. The mushrooms are browned in oil before adding onions, garlic, paprika, wine and vegetable stock. Part-cooked potatoes are added along with crushed tomatoes and simmered until tender. Sour cream is added at the end to enrich the sauce. The finished dish serves 6.

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    Mushroom and Potato Paprikash  Recipe - NYT Cooking

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    This recipe is a vegetarian adaptation of Hungarian chicken paprikash. It uses mushrooms and potatoes simmered in a paprika-spiced tomato sauce. The mushrooms are browned in oil before adding onions, garlic, paprika, wine and vegetable stock. Part-cooked potatoes are added along with crushed tomatoes and simmered until tender. Sour cream is added at the end to enrich the sauce. The finished dish serves 6.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    507 views2 pages

    Mushroom and Potato Paprikash Recipe - NYT Cooking

    Uploaded by

    David Eger
    This recipe is a vegetarian adaptation of Hungarian chicken paprikash. It uses mushrooms and potatoes simmered in a paprika-spiced tomato sauce. The mushrooms are browned in oil before adding onions, garlic, paprika, wine and vegetable stock. Part-cooked potatoes are added along with crushed tomatoes and simmered until tender. Sour cream is added at the end to enrich the sauce. The finished dish serves 6.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    Mushroom and Potato Paprikash 

    By Sarah DiGregorio

    YIELD 6 servings 

    TIME 35 to 45 minutes

    This recipe is a vegetarian adaptation of chicken paprikash (https://cooking.nytimes.com/recipes/1018068-chicken-


    paprikash</p><p>), a classic dish in Hungary, where there are many regional and cultural variations. This version is
    not at all traditional, though mushrooms are common in Hungarian cooking. To make this dish doable on a
    weeknight, par-cook the potatoes while you’re searing the mushrooms. If time is not an issue, you can skip that step,
    but it will increase the lid-on cooking time to about 30 minutes in Step 2. Avoid washing your mushrooms, which
    makes them less likely to sear. Instead, wipe off any dirt with a damp cloth. Meaty trumpet mushrooms add a
    wonderful texture in the stew, but you can use any mushrooms you like, including all-purpose creminis. This recipe
    can also be made in an Instant Pot (https://cooking.nytimes.com/recipes/1022762-instant-pot-mushroom-and-
    potato-paprikash).

    To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter
    (https://www.nytimes.com/newsletters/the-veggie).

    INGREDIENTS PREPARATION

    ¼
    cup vegetable oil, plus more as Step 1
    needed  Warm the oil in a Dutch oven over high heat. Add half the mushrooms,
    2
    pounds mushrooms, such as season with salt, and brown for 5 minutes, stirring once or twice.
    trumpet or cremini, tough stems Meanwhile, spread the potatoes on a plate or a shallow bowl and
    removed, halved if larger than 2 microwave for 3 to 5 minutes; they should be about halfway cooked,
    inches not fully. (If you don’t have a microwave, you can parcook in salted
    boiling water for 3 to 5 minutes instead.) Transfer the first batch of
    1 ½
    pounds Yukon Gold potatoes,
    mushrooms to a plate, add a little more oil if the pan is dry, and brown
    scrubbed and chopped into 1-inch
    the second batch the same way, seasoning with salt and transferring
    pieces 
    them to the plate when done. 
    Salt and black pepper
    1
    tablespoon unsalted butter Step 2

    1
    large yellow or red onion, chopped  Reduce the heat to medium-high. Add the butter to the pot, then the
    onion. Season with salt and cook for 3 minutes, stirring, until the
    8
    garlic cloves, smashed and
    onion just begins to soften. Add the garlic and cook for 2 more
    chopped 
    minutes, until the onion is soft and the garlic is fragrant. Reduce the
    2
    tablespoons sweet paprika, heat to low and add the sweet and smoked paprikas; stir well to
    preferably Hungarian  combine the spices with the onion. Add the wine, increase the heat to
    medium and let it come to a simmer while you scrape up any browned
    ½
    teaspoon smoked paprika
    bits on the bottom of the pot. Add the vegetable stock and the crushed
    ¼
    cup dry white wine  tomatoes, then the potatoes and mushrooms, along with any liquid
    1
    cup vegetable stock  that accumulated on the plate. Season generously with black pepper.
    1
    (14-ounce) can crushed tomatoes Increase the heat to high to bring the mixture to a boil, then reduce the
    heat to maintain a simmer and cover the pot. Cook for 15 minutes. 
    1
    cup sour cream, at room
    temperature 
    Step 3
    3
    tablespoons all-purpose flour 
    Uncover the pot and cook for about 5 minutes more, until the potatoes
    ½ cup chopped fresh dill or 2 are fully tender and the liquid has reduced a bit. Meanwhile, combine
    teaspoons dried dill the sour cream and flour in a medium bowl, then whisk a few ladlefuls
    ½ cup chopped fresh parsley  of the hot liquid into the sour cream mixture. Reduce the heat to low,
    then add the sour cream mixture and herbs to the pot. Stir well, and
    adjust the texture of the stew with up to ½ cup of water if it is too thick
    for your taste. Taste and add more salt and pepper, if you like.

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