Mushroom and Potato Paprikash
Updated Nov. 18, 2021
- Total Time
- 35 to 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup vegetable oil, plus more as needed
- 2pounds mushrooms, such as trumpet or cremini, tough stems removed, halved if larger than 2 inches
- 1½pounds Yukon Gold potatoes, scrubbed and chopped into 1-inch pieces
- Salt and black pepper
- 1tablespoon unsalted butter
- 1large yellow or red onion, chopped
- 8garlic cloves, smashed and chopped
- 2tablespoons sweet paprika, preferably Hungarian
- ½teaspoon smoked paprika
- ¼cup dry white wine
- 1cup vegetable stock
- 1(14-ounce) can crushed tomatoes
- 1cup sour cream, at room temperature
- 3tablespoons all-purpose flour
- ½ cup chopped fresh dill or 2 teaspoons dried dill
- ½ cup chopped fresh parsley
Nutritional analysis per serving (6 servings)
367 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 42 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 10 grams protein; 1085 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Warm the oil in a Dutch oven over high heat. Add half the mushrooms, season with salt, and brown for 5 minutes, stirring once or twice. Meanwhile, spread the potatoes on a plate or a shallow bowl and microwave for 3 to 5 minutes; they should be about halfway cooked, 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 mushrooms to a plate, add a little more oil if the pan is dry, and brown the second batch the same way, seasoning with salt and transferring them to the plate when done.
- Step 2
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 onion just begins to soften. Add the garlic and cook for 2 more minutes, until the onion is soft and the garlic is fragrant. Reduce the heat to low and add the sweet and smoked paprikas; stir well to 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 bits on the bottom of the pot. Add the vegetable stock and the crushed tomatoes, then the potatoes and mushrooms, along with any liquid that accumulated on the plate. Season generously with black pepper. 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.
- Step 3
Uncover the pot and cook for about 5 minutes more, until the potatoes are fully tender and the liquid has reduced a bit. Meanwhile, combine the sour cream and flour in a medium bowl, then whisk a few ladlefuls 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.
Private Notes
Comments
Here's something I learned from NYT commenter jmp: 'Put the mushrooms in a pan with a little butter and salt them lightly. Cover and heat over moderate fire until they begin to exude liquid. They will be partially cooked but still firm. Drain them well and set aside until ready to prepare. They will keep dripping liquid for a while. Having given up much of their liquid, the mushrooms will now brown beautifully.' That makes nice, browned 'shrooms. And washing is not an issue.
I was on the fence with this until I heated it up the next day. It's so much better having sat overnight. Also, I'd suggest maybe holding back part of the sour cream and adding a dollop to the finished dish instead. Don't skip the herbs, the dill is the silent star here.
Surprisingly, this is almost exactly a typical Indian/Pakistani curry recipe, just with different spices. I know, living with a Pakistani and cooking together almost every day. I wonder if the deep similarities like this result from historical migration of people / cultures / recipes, or is this a spontaneous emergence of the same recipes based on some natural affinity of certain ingredients and cooking steps…
I’ve been looking for a vegetarian paprikash that hits the spot - and was game to try this one even though the sauce is a little less than traditional (at least for my family) having tomato and wine in it. I found this to be extremely bland compared to what we make with chicken - and I’m always careful to have fresh, high quality Hungarian paprika in my household as my nagymama would demand. The easiest fix to this is increase the amount of paprika in the dish - if I made this again, I would probably double the paprika in the dish and opt for hot instead of smoked paprika (as a personal preference, if you go smoked just use a Hungarian smoked paprika - Spanish isn’t quite the same) and reduce the amount of sour cream by about half allowing for personal adjustments. Honestly though, this has just inspired me to try subbing in mushrooms into our family recipe and seeing how that works out.
This is very good, recipe followed exactly except we stopped before sour cream mixture, let it sit a few hours, then reheated and added sour cream liquid. Next time I’ll use more smoked paprika. We had the advantage of very new Hungarian paprika since paprika is notoriously short-lived.
Try making a bit more Hungarian by omitting the potatoes and serving it with Hungarian dumplings. I think it’s great with csipetke - pinched noodles, or drop dumplings. Another change I made was to use Kellogg organic mushroom stock instead of vegetarian stock, I also included powdered dried porcini mushroom.