Mushroom Paprikash

When I think about Hungarian food, my first thoughts go to Goulash and Paprikash. As we eat more plant-based meals I find myself searching for more main dishes with vegetables as the focus. This is Mushroom Paprikash with onions and dill, which can be served with spaetzle, pasta, or egg noodles. This creamy version adds sour cream and fresh dill. Other recipes add chicken or vegetable broth and omit the sour cream for a more savory and simple dish. I like the creaminess of this and the dill added in at the end is not overpowering but a nice addition to the overall flavors. I enjoyed it and found it paired perfectly with a simple cucumber and tomato salad for a satisfying vegetarian dinner.

Mushroom Paprikash
Paprikas Gomba

Serves  4-6

3 Tbsp unsalted butter, divided
1 lb. (500 g) cremini mushrooms, quartered
1/2 tsp caraway seeds
Salt and freshly ground pepper
2 cups (220 g) yellow onion, thinly sliced
2 Tbsp tomato paste
1 tsp sweet paprika
1 tsp hot Hungarian paprika
3/4 cup (180 ml) dry white wine
3/4 lb (375 g) pasta of choice (egg noodles, casarecce or other fun pasta shape)
1/2 cup (125 ml) sour cream
1/8 cup chopped fresh dill

1. Bring a large pot of well salted water to a boil for the pasta. Meanwhile, in a large frying pan over medium heat, melt 2 Tbsp of the butter. Add the mushrooms, caraway seeds and 1/2 tsp salt, and sauté until the mushrooms release their liquid and begin to brown, about 8-10 minutes.

 2. If you have  a large enough pan and the onions will be able to have room to sauté — add the onion and sauté until the onion is tender and browned, about 5-7 minutes. If your pan is already quite full, remove the mushrooms and set aside, add the onions and sauté until just browned, 5 minutes, then add the mushrooms back in, stir to combine. Stir in the tomato paste and paprika and cook for 1 minute. Reduce the heat to medium, add the wine and simmer until about half the liquid has evaporated and the sauce has thickened, about 2 minutes. Cover and set aside.

 3. Add the pasta to the boiling water and cook until al dente, according to package directions. Reserve about 1/2 cup of the pasta cooking water and drain the pasta. Place the pasta in a large serving bowl and toss with the remaining 1 Tbsp butter. If you prefer a less creamy sauce, add sour cream in a little at a time, otherwise simply add the sour cream and dill into the mushroom sauce and season to taste with salt and pepper, adding a bit of the pasta cooking liquid to moisten, if necessary. Spoon the sauce over the pasta and serve immediately.

Adapted from Williams-Sonoma Weeknight Vegetarian, by Kristine Kidd