Easy Mushroom Paprikash

Easy Mushroom Paprikash

Easy Mushroom Paprikash

The words “easy” and “mushroom” were enough to convince me to make this Easy Mushroom Paprikash when Jake was in Flagstaff for a weekend. Though this was definitely easy, it is definitely NOT my favorite way to use mushrooms. I will not be making it again. I ate it, as suggested, over some egg noodles and it really tasted pretty awful. I would put different spices in it next time in order to make it better. I should’ve known better, as I’ve made recipes heavy on paprika and without any other spices before and also didn’t like them. Damn. I’m glad I tried this at least. Maybe you all can make it and it’ll turn out better for you.

Easy Mushroom Paprikash
1 tablespoon olive oil
4 cups sliced mushrooms
1 medium bell pepper, diced
1 medium onion, diced
½ cup dry white wine
2 tablespoons all-purpose flour
1 tablespoon sweet paprika
1 15-oz. can crushed tomatoes
¼ cup low-fat sour cream

1. Heat oil in skillet over medium-high heat. Add mushrooms, and cook 7 minutes.
2. Stir in the bell pepper and onion.
3. Reduce heat to medium and sauté 5 minutes, or till onion is translucent.
4. Add wine, and cook 2 minutes.
5. Stir in flour and paprika.
6. Add tomatoes and 1/2 cup water, and cook 3 minutes, or until sauce has thickened.
7. Stir the sour cream into warm (not hot) paprikash mixture just before serving.


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