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Paprikash Úngaro con Hongos Portobellos

An Olive Oil Recipe

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Prep Information

Prep Time

30 minutes

Cook Time

40 minutes


4 people


  • Sour cream as needed
  • 1/4 cup chopped fresh chives, parsley, or dill
  • 2 Tablespoons butter
  • 8 oz. wide egg noodles or 1 lb. egg tagliatelle
  • 1 Tablespoon Worcestershire sauce
  • 1 cup dry white wine
  • 2 cups chicken or vegetable stock
  • 1/4 cup tomato paste
  • Kosher salt and freshly ground black pepper
  • 1 large onion, chopped
  • 1 carrot, peeled and chopped or grated
  • 4 large cloves garlic, sliced
  • 2 Tablespoons sweet paprika or smoked sweet paprika
  • 2 Fresno chile peppers, thinly sliced
  • 8 large portobello mushroom caps, gills scraped, wiped clean and chopped into bit-size pieces
  • 2 large red bell peppers
  • 1/4 cup Frantoio/Leccino Extra Virgin Olive Oil or Garlic Olive Oil


  • Add the Fresno peppers, onion, carrot, garlic, paprika, salt, and pepper and cook to soften, about 10 minutes.
  • Add the tomato paste to the vegetables and stir for 1 minute. Add the stock, wine, Worcestershire sauce, and roasted red peppers. Simmer a few minutes for the flavors to combine, then cool completely and store for a future meal.
  • Heat the olive oil you have chosen in a large Dutch oven or large deep skillet over medium high heat. Brown the mushrooms for 12-15 minutes until tender.
  • Char the peppers on the stovetop or under the broiler with the oven door cracked allowing the steam to escape. Place the charred peppers in a bowl and cover with plastic wrap to cool. Scrape or peel the skin from the peppers, seed them and slice them thinly.
  • Reheat the mushrooms and sauce over medium high heat, stirring occasionally.
  • Cook the egg noodles or egg pasta in boiling, salted water until al dente. Toss with butter and herbs.
  • Stir a few spoonfuls of sour cream into the paprikash and serve in shallow bowls on a bed of noodles or pasta.
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