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Paprikash is a Hungarian stew, usually made with chicken, where the spicing comes entirely from paprika. As a paprika lover<\/a>, this stew is naturally a favorite of mine. I’ve made a more traditional version using chicken before, but was recently inspired to try out this vegetarian version. The sweetness of roasted peppers and earthiness of cremini mushrooms is a great match with the paprika (I think I’m going to start adding both to my chicken paprikash!), and I tossed in some lentils to make it a little heartier.<\/span><\/p>\n Ingredients:<\/p>\n *Red or yellow are best as they’re sweeter and have more nutrients than the green ones. Method: <\/span><\/div>\n<\/div>
\nRoasted Pepper and Mushroom Paprikash<\/span><\/strong> (adapted from Rachael Ray<\/a>)
\nYield: 6 – 8 servings<\/span><\/p>\n\n
\n**Scrape out seeds and membranes for a less spicy stew.
\n***Preferably Hungarian sweet paprika or smoked sweet paprika.
\n****If you can’t eat gluten, make sure you’re using a gluten-free Worcestershire sauce.
\n*****You can substitute creme fraiche or a crema – these also have the advantage of not curdling if boiled. If using sour cream, be careful when reheating to avoid bringing the stew to a boil.<\/p>\n
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