Mushroom Paprikash

Mushroom Paprikash

  • 4 cups (about 10 oz.) mushrooms, sliced
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 1/2 cup dry white wine
  • 2 tbsp. flour or arrowroot powder
  • 1 15 oz. can crushed fire-roasted tomatoes
  • 1 tbsp. sweet paprika
  • 1 tbsp. caraway seeds (optional)

In a large pot, saute mushrooms in olive oil on medium-high for several minutes, until softened. Stir in bell pepper and onion and saute until onion is translucent. Add wine, and cook 2 minutes. Stir in flour or arrowroot powder, paprika, and caraway seeds (if using). Add tomatoes and 1/2 cup water, and cook a couple minutes until sauce thickens. Serve with a dollop of sour cream.

Adapted from Vegetarian Times, Mushroom Paprikash

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