Mushroom Paprikás (Paprikash)

Well hello!  Long time no see!

It has been a long time since I posted any recipes, and I do have a good reason for it.  I was ill in May and upon recovering, I was promoted to department head of Arts and Sciences at my college, which was quite a change for me.  I have been busier than a one-legged man in an ass-kicking contest!  Now that things have calmed down a bit, I thought it might be time to pick up the pen and start blogging again. 

So... it is autumn and time when I crave hearty, simple and earthy foods like this dish.  Hungarian Paprikás (pronounced paprikash) is usually made with chicken, but I much prefer this vegetarian version.  I think the mushrooms have so much more flavor when slowly caramelized with onions, deglazed with brandy and are enrobed in a silky paprika sauce.

As you might imagine from the name, paprikás is all about paprika.  I like to use three kinds in this dish: Plain paprika is sweet and mildly peppery; smoked paprika is earthy and smoky; and hot paprika is spicy... really seriously spicy, so go easy with it, a little goes a long way.

3 kinds of paprika, thyme and brandy... just part of what makes this dish amazing!

I like to finish the dish with a few drops of black truffle oil, which seems really fancy, expensive and exotic, but really is not that bad.  A small bottle of white truffle oil will cost about $15.00, but since you only use about 3 drops in a dish (it is very very powerful) a small bottle lasts a very long time.  Try it, you will be amazed what it adds to a dish!

This little beauty was a stocking-stuffer from Doug.

  Excellent gift idea for the cooks on your list!

Mushroom Paprikás (Paprikash)
serves 6-8

1 /2 cup butter (or olive oil)
3 medium onions, diced
1- 1.5 lb fresh mushrooms thickly sliced
2 red bell peppers, seeded, diced
2 cloves garlic minced
1 Tbsp paprika
1 tsp smoked paprika
1 tsp hot paprika
1 tsp dried thyme
1 tsp salt
1/2 tsp cracked black pepper
1/4 cup brandy
2 cups water
1 cup sour cream
2 - 3 drops black truffle oil (optional)

1 lb wide egg noodles, prepared according to package directions
1/4 cup minced parsley

In a large deep skillet melt butter (or olive oil) over medium high heat.  once hot, Add onions and saute until translucent, about 15 minutes.

Add mushrooms and saute, until they have released their water and water has evaporated, about 20 minutes.

You'll need a deep skillet to hold all the mushrooms until they cook down...

Once the mushrooms have released their water and it has almost completely evaporated, 

the mushrooms will begin to caramelize...yum!

Add red bell peppers and garlic and cook until peppers are just tender.

Add all 3 paprikas, thyme, salt and pepper and cook 2 minutes.  Add brandy, and carefully burn off alcohol with a lit match.

Add 2 cups water and let mixture cook over medium high heat until a thick, stew like sauce is created (about 20 minutes).  Stir in sour cream and truffle oil.  Adjust seasoning with salt and pepper. Serve immediately over buttered egg noodles with parsley.